Podcast appearances and mentions of Madhur Jaffrey

It's two legends, one stage on today's show as we dip into the Jubilee archives. Don't miss this wise and warm conversation between Madhur Jaffrey and Padma Lakshmi from the Cherry Bombe Jubilee Conference in Brooklyn in Spring 2019. Madhur, says Padma, “is the greatest living writer on Indian food—ever.” Padma, the former host of “Top Chef,” the star and creator of “Taste the Nation,” and a best-selling author, interviewed Madhur and it was a riveting exchange that touched on a wide range of topics: protesting with Mahatma Gandhi, working with the legendary cookbook editor Judith Jones, facing discrimination as an Indian actress, and cheering on the young women championing both Indian food and representation today, including Priya Krishna and Meera Sodha. Introducing Madhur and Padma are Suzanne and Michelle Rousseau. The sisters and culinary superstars from Jamaica are the authors of the cookbooks “Provisions” and “Caribbean Potluck.”If you're attending Jubilee, don't miss our first-ever Jubilee Pre-Game on Zoom this Wednesday, April 2nd, at 3 p.m. EST—an exclusive session for ticket holders to get all the insider details before the big day.For Jubilee 2025 tickets, click here. To get our new Love Issue, click here. Visit cherrybombe.com for subscriptions and show transcripts. More on Padma: InstagramMore on Madhur: Madhur's BooksMore on Kerry: Instagram

In an episode we first brought you in March, we consider butter chicken. It is a much-loved Indian dish, both within that country and around the world. But who can claim they invented it? That question is the subject of a lawsuit. Our reporter tries to get to the bottom of butter chicken's origin and finds out that it is a journey through India's history.You can find celebrated Indian chef Madhur Jaffrey's recipe for butter chicken here.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Madhur Jaffrey joins us and shares memories from mountain picnics in the Himalayas, her favorite way to enjoy a mango and stories from her career as a film and food star. Plus, we make Turkish-Style Flaky Flatbreads and journalist David Johns tries to find out—could ice cream actually be good for you? (Originally aired November 9, 2023.)Get this week's recipe for Turkish-Style Flaky Flatbreads here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

This week on Inside Julia's Kitchen, Todd Schulkin welcomes back culinary historian and author Sara Franklin. They discuss Sara's recent book, “The Editor,” a biography of Julia's longtime editor, Judith Jones, who also worked with legendary cookbooks authors like Edna Lewis, Madhur Jaffrey, Claudia Roden and Lidia Bastianich. Plus, Sara shares her second Julia Moment.

Obviously we were going to do an episode about Madhur Jaffrey, and so here it is.Madhur Jaffrey: the actress who taught British and American audiences how to cook Indian food.Lewis Bassett speaks about Madur with Mayuk Sen, author of Taste Makers: Seven Immigrant Women Who Revolutionized Food in America. We talk about Madur's life, some of the barriers to her success as an actress and her move into being a celebrity chef where she made huge waves, plus a lot more. Find out more about Mayuk Sen here and read his article on Madur here (paywalled).The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.Follow the Full English on Twitter, Instagram and TikTok. Get extra content and support the show on Patreon Hosted on Acast. See acast.com/privacy for more information.

Over more than half a century as an editor at Knopf, Judith Jones became a legend, nurturing future literary icons such as Sylvia Plath, Anne Tyler, and John Updike. But although I was an English major, I first learned of Judith Jones years later, when I realized that Edna Lewis, M.F.K. Fisher, Claudia Roden, Madhur Jaffrey, James Beard, and, most famously, Julia Child, all had the same editor -- her. Judith celebrated the art and pleasures of cooking and culinary diversity, and in the process changed the way Americans think about food. Sara Franklin's new book, The Editor, is a highly anticipated biography of Judith that details her astonishing career, and it is my suggestion for a perfect summer read. Sara is a writer and editor in her own right with bylines including The New York Times, The Washington Post, and The Nation. In this conversation, we delve into the nature of serious cookbooks, the art and craft of recipe writing, and the cultural significance of writing about food. Sara writes and teaches at New York University's Gallatin School for Individualized Study, so this conversation with me was via zoom from her home in Kingston, NY.   Other episodes related to this one: Jacques Pépin, Chef, Author & Television Personality (Madison, CT) Southern Fork Sustenance: A Conversation with MacArthur Fellow J. Drew Lanham about SC Barbecue & Beyond

How Publishing Legend Judith Jones Shaped Culture in America Sarah B. Franklin Come join us as food historian and author Sara Franklin gives insight into Judith Jones, the visionary behind some of the most important authors of the 20th century, including Julia Child, Anne Frank, John Updike and Sylvia Plath. This iconic editor finally gets her due in Ms. Franklin's newly released book, The Editor. Ms. Franklin recounts that when Judith Jones began working at Doubleday's Paris office in 1949, the then twenty-five-year-old spent most of her time wading through manuscripts in the slush pile and passing on projects—until one day, a manuscript caught her eye. She read the book in one sitting, then begged her boss to consider publishing it. A year later, Anne Frank: The Diary of a Young Girl became a bestseller. It was the start of Jones' culture-defining career in publishing. Jones moved to Knopf publishing, and during her more than fifty years at that company, she published the who's who of food writing, including Edna Lewis, M.F.K. Fisher, Madhur Jaffrey, James Beard, Joan Nathan, and, most famously, Julia Child. Jones helped turn these authors into household names and changed the way Americans think about food, cooking, and culinary diversity. Ms. Franklin became friendly with Ms. Jones, conducted numerous interviews with her and studied her personal papers. And now she wants to share the life of one of our country's most influential tastemakers. Biography: Sara B. Franklin received a 2020–2021 National Endowment for the Humanities (NEH) public scholars grant for her research on Judith Jones and teaches courses on food culture, writing, and oral history at NYU's Gallatin School for Individualized Study and via the NYU Prison Education Initiative at Wallkill Correctional Facility. She is the author of Edna Lewis and The Phoenicia Diner Cookbook. She holds a PhD in food studies from NYU and studied documentary radio and nonfiction at both the Duke Center for Documentary Studies and the Salt Institute for Documentary Studies. SaraBFranklin.com. Recorded via Zoom on June 10, 2024 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

If you know the history of cookbook publishing, you know about Judith Jones. Through her work with Julia Child, Edna Lewis, Madhur Jaffrey, Claudia Roden, and others, Judith helped usher in the modern cookbook era and changed the culinary world in the process. On today's episode, host Kerry Diamond talks about Judith with Sara B. Franklin, author of the new book “The Editor: How Publishing Legend Judith Jones Shaped Culture in America.” They discuss the email that led to Sara and Judith's friendship, and in turn, this book, which is a comprehensive look at Judith's incredible life and career.They also discuss Judith's thoughts on the Nora Ephron film “Julie & Julia,” and the blog on which it was based, and Sara shares her take on the recent HBO Max series “Julia.”Thank you to Veuve Clicquot's La Grande Dame, Kerrygold, and Le Creuset for supporting our show. Grab tickets for our OpenTable Sit With Us event in New Orleans on June 6th here.Visit Cherry Bombe's event calendar for more information on our upcoming Summer Series & Jubilee Wine CountryHosted by Kerry DiamondProduced by Catherine Baker and Elizabeth VogtEdited by Jenna SadhuContent Operations Manager Londyn CrenshawRecorded at Newsstand Studios at Rockefeller CenterRadio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Sara: Instagram, “The Editor” More on Kerry: Instagram

This Asian American and Pacific Islander Heritage Month, we bring you an icon of the community. Madhur Jaffrey first made Indian cuisine accessible to the West decades ago with her milestone cookbook, "An Invitation to Indian Cooking." This year marks 50 years since that book launched Madhur into the culinary stratosphere. She spoke with Amna Nawaz for our arts and culture series, CANVAS. PBS NewsHour is supported by - https://www.pbs.org/newshour/about/funders

This Asian American and Pacific Islander Heritage Month, we bring you an icon of the community. Madhur Jaffrey first made Indian cuisine accessible to the West decades ago with her milestone cookbook, "An Invitation to Indian Cooking." This year marks 50 years since that book launched Madhur into the culinary stratosphere. She spoke with Amna Nawaz for our arts and culture series, CANVAS. PBS NewsHour is supported by - https://www.pbs.org/newshour/about/funders

The woman behind some of the most important authors of the 20th century—including Julia Child, Anne Frank, Edna Lewis, John Updike, and Sylvia Plath—finally gets her due in this colorful biography of legendary editor Judith Jones. When Judith Jones began working at Doubleday's Paris office in 1949, the twenty-five-year-old spent most of her time wading through manuscripts in the slush pile until one caught her eye. She read the book in one sitting, then begged her boss to consider publishing it. A year later, Anne Frank: The Diary of a Young Girl became a bestseller. It was the start of a culture defining career in publishing.  Over more than half a century as an editor at Knopf, Jones became a legend, nurturing future literary icons such as Sylvia Plath, Anne Tyler, and John Updike. At the forefront of the cookbook revolution, she published the who's who of food writing: Edna Lewis, M.F.K. Fisher, Madhur Jaffrey, James Beard, and, most famously, Julia Child. Jones celebrated culinary diversity, forever changing the way Americans think about food. Her work spanned the decades of America's most dramatic cultural change. From the end of World War II through the Cold War; from the civil rights movement to the fight for women's equality, Jones's work questioned convention, using books as a tool of quiet resistance. Now, her astonishing and career is explored for the first time. Based on exclusive interviews, never-before-seen personal papers, and years of research, The Editor: How Publishing Legend Judith Jones Shaped Culture in America (Atria, 2024) tells the riveting behind-the scenes-narrative of how stories are made, finally bringing to light the audacious life of one of our most influential tastemakers. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

The woman behind some of the most important authors of the 20th century—including Julia Child, Anne Frank, Edna Lewis, John Updike, and Sylvia Plath—finally gets her due in this colorful biography of legendary editor Judith Jones. When Judith Jones began working at Doubleday's Paris office in 1949, the twenty-five-year-old spent most of her time wading through manuscripts in the slush pile until one caught her eye. She read the book in one sitting, then begged her boss to consider publishing it. A year later, Anne Frank: The Diary of a Young Girl became a bestseller. It was the start of a culture defining career in publishing.  Over more than half a century as an editor at Knopf, Jones became a legend, nurturing future literary icons such as Sylvia Plath, Anne Tyler, and John Updike. At the forefront of the cookbook revolution, she published the who's who of food writing: Edna Lewis, M.F.K. Fisher, Madhur Jaffrey, James Beard, and, most famously, Julia Child. Jones celebrated culinary diversity, forever changing the way Americans think about food. Her work spanned the decades of America's most dramatic cultural change. From the end of World War II through the Cold War; from the civil rights movement to the fight for women's equality, Jones's work questioned convention, using books as a tool of quiet resistance. Now, her astonishing and career is explored for the first time. Based on exclusive interviews, never-before-seen personal papers, and years of research, The Editor: How Publishing Legend Judith Jones Shaped Culture in America (Atria, 2024) tells the riveting behind-the scenes-narrative of how stories are made, finally bringing to light the audacious life of one of our most influential tastemakers. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

The woman behind some of the most important authors of the 20th century—including Julia Child, Anne Frank, Edna Lewis, John Updike, and Sylvia Plath—finally gets her due in this colorful biography of legendary editor Judith Jones. When Judith Jones began working at Doubleday's Paris office in 1949, the twenty-five-year-old spent most of her time wading through manuscripts in the slush pile until one caught her eye. She read the book in one sitting, then begged her boss to consider publishing it. A year later, Anne Frank: The Diary of a Young Girl became a bestseller. It was the start of a culture defining career in publishing.  Over more than half a century as an editor at Knopf, Jones became a legend, nurturing future literary icons such as Sylvia Plath, Anne Tyler, and John Updike. At the forefront of the cookbook revolution, she published the who's who of food writing: Edna Lewis, M.F.K. Fisher, Madhur Jaffrey, James Beard, and, most famously, Julia Child. Jones celebrated culinary diversity, forever changing the way Americans think about food. Her work spanned the decades of America's most dramatic cultural change. From the end of World War II through the Cold War; from the civil rights movement to the fight for women's equality, Jones's work questioned convention, using books as a tool of quiet resistance. Now, her astonishing and career is explored for the first time. Based on exclusive interviews, never-before-seen personal papers, and years of research, The Editor: How Publishing Legend Judith Jones Shaped Culture in America (Atria, 2024) tells the riveting behind-the scenes-narrative of how stories are made, finally bringing to light the audacious life of one of our most influential tastemakers. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/literary-studies

The woman behind some of the most important authors of the 20th century—including Julia Child, Anne Frank, Edna Lewis, John Updike, and Sylvia Plath—finally gets her due in this colorful biography of legendary editor Judith Jones. When Judith Jones began working at Doubleday's Paris office in 1949, the twenty-five-year-old spent most of her time wading through manuscripts in the slush pile until one caught her eye. She read the book in one sitting, then begged her boss to consider publishing it. A year later, Anne Frank: The Diary of a Young Girl became a bestseller. It was the start of a culture defining career in publishing.  Over more than half a century as an editor at Knopf, Jones became a legend, nurturing future literary icons such as Sylvia Plath, Anne Tyler, and John Updike. At the forefront of the cookbook revolution, she published the who's who of food writing: Edna Lewis, M.F.K. Fisher, Madhur Jaffrey, James Beard, and, most famously, Julia Child. Jones celebrated culinary diversity, forever changing the way Americans think about food. Her work spanned the decades of America's most dramatic cultural change. From the end of World War II through the Cold War; from the civil rights movement to the fight for women's equality, Jones's work questioned convention, using books as a tool of quiet resistance. Now, her astonishing and career is explored for the first time. Based on exclusive interviews, never-before-seen personal papers, and years of research, The Editor: How Publishing Legend Judith Jones Shaped Culture in America (Atria, 2024) tells the riveting behind-the scenes-narrative of how stories are made, finally bringing to light the audacious life of one of our most influential tastemakers. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/biography

The woman behind some of the most important authors of the 20th century—including Julia Child, Anne Frank, Edna Lewis, John Updike, and Sylvia Plath—finally gets her due in this colorful biography of legendary editor Judith Jones. When Judith Jones began working at Doubleday's Paris office in 1949, the twenty-five-year-old spent most of her time wading through manuscripts in the slush pile until one caught her eye. She read the book in one sitting, then begged her boss to consider publishing it. A year later, Anne Frank: The Diary of a Young Girl became a bestseller. It was the start of a culture defining career in publishing.  Over more than half a century as an editor at Knopf, Jones became a legend, nurturing future literary icons such as Sylvia Plath, Anne Tyler, and John Updike. At the forefront of the cookbook revolution, she published the who's who of food writing: Edna Lewis, M.F.K. Fisher, Madhur Jaffrey, James Beard, and, most famously, Julia Child. Jones celebrated culinary diversity, forever changing the way Americans think about food. Her work spanned the decades of America's most dramatic cultural change. From the end of World War II through the Cold War; from the civil rights movement to the fight for women's equality, Jones's work questioned convention, using books as a tool of quiet resistance. Now, her astonishing and career is explored for the first time. Based on exclusive interviews, never-before-seen personal papers, and years of research, The Editor: How Publishing Legend Judith Jones Shaped Culture in America (Atria, 2024) tells the riveting behind-the scenes-narrative of how stories are made, finally bringing to light the audacious life of one of our most influential tastemakers. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

The woman behind some of the most important authors of the 20th century—including Julia Child, Anne Frank, Edna Lewis, John Updike, and Sylvia Plath—finally gets her due in this colorful biography of legendary editor Judith Jones. When Judith Jones began working at Doubleday's Paris office in 1949, the twenty-five-year-old spent most of her time wading through manuscripts in the slush pile until one caught her eye. She read the book in one sitting, then begged her boss to consider publishing it. A year later, Anne Frank: The Diary of a Young Girl became a bestseller. It was the start of a culture defining career in publishing.  Over more than half a century as an editor at Knopf, Jones became a legend, nurturing future literary icons such as Sylvia Plath, Anne Tyler, and John Updike. At the forefront of the cookbook revolution, she published the who's who of food writing: Edna Lewis, M.F.K. Fisher, Madhur Jaffrey, James Beard, and, most famously, Julia Child. Jones celebrated culinary diversity, forever changing the way Americans think about food. Her work spanned the decades of America's most dramatic cultural change. From the end of World War II through the Cold War; from the civil rights movement to the fight for women's equality, Jones's work questioned convention, using books as a tool of quiet resistance. Now, her astonishing and career is explored for the first time. Based on exclusive interviews, never-before-seen personal papers, and years of research, The Editor: How Publishing Legend Judith Jones Shaped Culture in America (Atria, 2024) tells the riveting behind-the scenes-narrative of how stories are made, finally bringing to light the audacious life of one of our most influential tastemakers. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies

The woman behind some of the most important authors of the 20th century—including Julia Child, Anne Frank, Edna Lewis, John Updike, and Sylvia Plath—finally gets her due in this colorful biography of legendary editor Judith Jones. When Judith Jones began working at Doubleday's Paris office in 1949, the twenty-five-year-old spent most of her time wading through manuscripts in the slush pile until one caught her eye. She read the book in one sitting, then begged her boss to consider publishing it. A year later, Anne Frank: The Diary of a Young Girl became a bestseller. It was the start of a culture defining career in publishing.  Over more than half a century as an editor at Knopf, Jones became a legend, nurturing future literary icons such as Sylvia Plath, Anne Tyler, and John Updike. At the forefront of the cookbook revolution, she published the who's who of food writing: Edna Lewis, M.F.K. Fisher, Madhur Jaffrey, James Beard, and, most famously, Julia Child. Jones celebrated culinary diversity, forever changing the way Americans think about food. Her work spanned the decades of America's most dramatic cultural change. From the end of World War II through the Cold War; from the civil rights movement to the fight for women's equality, Jones's work questioned convention, using books as a tool of quiet resistance. Now, her astonishing and career is explored for the first time. Based on exclusive interviews, never-before-seen personal papers, and years of research, The Editor: How Publishing Legend Judith Jones Shaped Culture in America (Atria, 2024) tells the riveting behind-the scenes-narrative of how stories are made, finally bringing to light the audacious life of one of our most influential tastemakers. Learn more about your ad choices. Visit megaphone.fm/adchoices

Delia Smith: friend of the royals, a national treasure who taught us how to boil and egg and an advocate for radical spiritualism. In this episode Lewis Bassett, Felicity Cloak and Zoe Williams unpick who Delia is and what her impact has been on how we eat in Britain.This is the first episode of our new series on cooks who've change the way we eat. Subscribe to hear future episodes on everyone from Madhur Jaffrey to Jamie Oliver.Mixing and sound design from Forest DLG.Follow the Full English on Twitter, Instagram and TikTok. Get extra content and support the show on Patreon Hosted on Acast. See acast.com/privacy for more information.

Today's guest has spent her entire career dealing with leaders before becoming one herself. She joined Europe's largest Executive Search firm straight from university, fell in love with the industry and never left. After 20 years at Egon Zehnder, where she ran the Research teams in London and India, she founded her own firm and now focuses on identifying diverse international talent. Shilpi shares her experiences living across the globe as well as her thoughts on leadership and recruiting leaders for sectors as diverse as financial services and health sciences.  ​ Every country has its version of comfort food. In India it's khichri. Its basic form is used to wean children as their first solid food and it is part of the narrative of every family. As they grow up it turns into comfort food which can form part of any meal, from breakfast to late night snack.    Shilpi gives us a detailed version of her recipe, before Valentine and I debate and argue in Part 2 not just about khichri but also various comfort foods in different cultures.   Bon Appétit!   “In Indian culture all the critical family decisions are taken around food” – Shilpi Bordoloi   You'll hear about:   03:00 - How Shilpi moved her interest from maths to the Maffia 04:13 - The unusual path of starting a career in Executive Search straight awayWhat took Shilpi down the path she followed? 05:25 - What makes a good leader according to Shilpi? 10:00 - The differences between life sciences and finance 15:00 - The role food plays in Shilpi's life 18:38 - Shilpi's favourite recipe: khichri 27:50 - The Proust questionnaire 39:10 - Part 2 - The recipe and comfort foods in other countries   Episode resources:   - Madhur Jaffrey's Indian Cookery: https://amzn.eu/d/6hFkjoo    Find out more about Shilpi:   - Shilpi's new firm: https://www.springboardtalent.co.uk/    Contact François:   LinkedIn - https://www.linkedin.com/in/francoismoscovici/ Valentine's LinkedIn: https://www.linkedin.com/in/valentine-moscovici/    François' Instagram food feed: @moscoffier 

Anu Seghal is a children's author and the founder of The Culture Tree, a cultural literacy and language education company that celebrates South Asian culture. Priya Krishna is a food reporter and video host for the New York Times and the best-selling author of multiple cookbooks, including Indian-Ish and Cooking at Home. Her latest book is Priya's Kitchen Adventures. The Culture Tree will be hosting their first annual AAPI Children's Literary Festival in collaboration with the Asia Society. This is a unique gathering place for writers, illustrators, publishers, and fans of AAPI literary works. It features readings, meet-and-greet sessions with authors like Priya, illustrators, panel discussions, and writing workshops, engaging the youth with the full diversity of South Asian culture.Anu and Priya delve deep into how The Culture Tree and the AAPI Literary Fest will help immerse children in South Asian culture through the love of reading and food. We talk about the importance of food in our culture and what comfort food we still love, Anu shares her journey with The Culture Tree , and Priya discusses how her dad gets stopped at Costco to discuss his recipes that are now shared worldwide.The AAPI Children's Literary Festival will be in person Saturday, May 11th from 1 to 5 p.m. at 725 Park Avenue, New York City. What we talked about:Growing the Culture Tree: Anu breaks down the Culture Tree's mission of celebration and education + the importance Anu places on the languages of South Asia + how South Asian culture is one of the most diverse in the world and the need to celebrate it all + the heartwarming support the Culture Tree receives from the wider community (3:28)Anu's Journey: Growing up in an inter-religious, multilingual family and her passion for teaching South Asian languages + how having children inspired her to challenge South Asian stereotypes + her pride in seeing her kids haggling in a Delhi bazaar (7:33)Lit Fest: Putting Kids First: The original inspiration for the Lit Fest + TikTok and teaching middle schoolers the lost art of recipe reading + having children do their own writing and illustrating + how children run their panel discussion in the Festival (18:12)Priya's Kitchen Adventures: How Priya's created an interactive cookbook that normalizes South Asian cooking from a young age + how she came to be involved in the Lit Fest + how she refused to bring Indian food to school so she could fit in + how she first promoted Indian cooking + celebrating the support she has received from Madhur Jaffrey and other South Asian cooking experts (23:15)Priya's Further Adventures: Priya describes how her local Mutai shop was her first New York Times project + Her pride in her YouTube videos highlighting the unseen labor in the food industry + her latest project exploring identity beyond the South Asian American paradigm + her parents suddenly becoming famous (30:51)Final Goals: Anu and Priya express their hopes to promote the Lit Fest annually for children as young as five as well as middle schoolers + their wish for parents to join in the fun (35:17)Rapid Fire Round: (37:43)Anu's Bucket List: (40:39)Priya's Bucket List: (40:46)Connect with Anu:LinkedinThe Culture TreeInstagram Connect with Priya:WebsiteInstagramLinkedinTwitterYouTubeLet's talk Connect:Instagram This podcast is produced by Ginni Media.

Butter Chicken is a much-loved Indian dish, both within the country and around the world. But who can claim they invented it? That question is the subject of a lawsuit. Our reporter tries to get to the bottom of butter chicken's origin and finds out that it is a journey through India's history. You can find celebrated Indian chef Madhur Jaffrey's recipe for butter chicken here.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

This week we welcome the hilarious Rob Rouse to the podcast. He joins us post toe-surgery to discuss the madness of the Edinburgh Fringe, canned laughter in sitcoms and how YouTube tries to emulate what used to happen by chance in the days before delayed live TV. We share our love of Stacey Solomon's 'Sort Your Life Out' and get nostalgic about 1970s kids TV theme tunes. Rob explains why you couldn't follow a Madhur Jaffrey recipe whilst sitting on the toilet and why he's conducting the biggest ever survey into TK Maxx pant cages.Please Follow us on Social Media (links below):All music written and performed in this podcast by Steve Otis Gunn.Please buy my book 'You Shot My Dog and I Love You' available in all good book shops, online and directly.Podcast Socials:Tik Tok: https://www.tiktok.com/@tvtimespodInsta: https://www.instagram.com/tvtimespodYoutube: https://www.youtube.com/@tvtimespodTwitter: https://twitter.com/tvtimespodSteve's Socials:Insta: https://www.instagram.com/steveotisgunnTwitter: https://www.twitter.com/steveotisgunnFacebook: https://www.facebook.com/steveotisgunn.antisocialRob's SocialsInsta: https://www.instagram.com/robrousecomedianTwitter: https://twitter.com/robrouseFacebook: https://www.facebook.com/comedianrobrouseTikTok: https://www.tiktok.com/@robrouseListen to Rob's Podcast here: https://podcasts.apple.com/gb/podcast/the-unlikely-weightlifters-podcast/id1647984434Produced by Steve Otis Gunn for Jilted Maggotwww.jiltedmaggot.com Hosted on Acast. See acast.com/privacy for more information.

The finale is here! Before we say au revoir to The French Chef cast and crew, we check in with Julia creator Daniel Goldfarb and showrunner Chris Keyser for their take on Season Two as well as their favorite on-camera and behind-the-scenes moments. Host Kerry Diamond also talks to award-winning actor and cookbook author Madhur Jaffrey about her legendary career, fond memories of Julia, and enduring joy of cooking. Learn more about your ad choices. Visit megaphone.fm/adchoices

The best of Monocle Radio this week, including an interview with culinary legend and actress Madhur Jaffrey, the top songs in France and the launch of Monocle's Small Cities Index 2024.See omnystudio.com/listener for privacy information.

Hi there, I hope those of you who celebrated Thanksgiving had a relaxing and delicious moment of gratitude. Or maybe you went hard like I did? By the way: I'm so thankful for all of you, the Salt + Spine community. After six years, it's incredible to continue to hear from you all—what you're cooking, something in our interviews that stood out to you, and getting the chance to meet you at our events and live shows.

The culinary legend and actress sits down with Robert Bound to discuss her cookbooks, which span the flavours of India, and how she unintentionally became a household name for anyone with a taste for South Asian cuisine.See omnystudio.com/listener for privacy information.

Madhur Jaffrey joins us and shares memories from mountain picnics in the Himalayas, her favorite way to enjoy a mango and stories from her career as a film and food star. Plus, we make Turkish-Style Flaky Flatbreads and journalist David Johns tries to find out—could ice cream actually be good for you? Get this week's recipe for Turkish-Style Flaky Flatbreads here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

Familiar to millions as the woman who brought Indian cookery into UK kitchens through her books and TV series, Madhur Jaffrey's Indian Cookery is celebrating its 40th anniversary with a sumptuous new edition featuring some brand new recipes. We sat down to speak with her from New York about her childhood in India, training as an actress in London, and her influence to this day as the author of the book that many still maintain is the best Indian cookbook available.

When Madhur Jaffrey published "An Invitation to Indian Cooking" in 1973, she had no idea that half a century later, the book would not only still be in print, but also get an anniversary reissue that will welcome future generations in the vast and varied cuisine of her homeland. In the twelfth episode of Tinfoil Swans, Food & Wine's executive features editor Kat Kinsman finally meets her lifelong culinary hero and gets some sage advice from the writer, teacher, and actress about self worth, righteous anger, perfectionism, and what actually matters to you when you turn 90.  For more info visit: foodandwine.com/tinfoilswanspodcast Learn more about your ad choices. Visit megaphone.fm/adchoices

BBC reporter Nick Bryant gives us a personal look at India as he discusses what he learned about its society while he was stationed in New Delhi. Then Indian-born actress Madhur Jaffrey shares childhood memories from the last days of British colonialism. Plus, friends from Italy tell Rick how they cope with their country's everyday chaos and offer tips for handling surprises you may encounter on your Italian travels. For more information on Travel with Rick Steves - including episode descriptions, program archives and related details - visit www.ricksteves.com.

Today's episode comes to you straight from Madhur Jaffrey's kitchen. NPR's Michel Martin pays the celebrated chef and actor a visit in her New York home, where she discusses how she first learned to cook while studying acting in London. Jeffrey also reflects on how Indian cooking has changed since she published her first cookbook. An Invitation to Indian Cooking will be re-issued later this year to mark its 50th anniversary.

Food and cooking and its influences on me, come from the necessity of thrift from the Second World War

"Today, there was a rainbow that I forgot to mention to anyone, arcing across most of the sky, beautiful..." Fresh baked bread. Seasonings. The hot oven. A pinch of this... just enough of that... and the ways that changes in our habits and appetites can point to deeper hungers and needs.For more on Madhur Jaffrey:https://en.wikipedia.org/wiki/Madhur_JaffreyNotes and full transcript:https://dev.intensivesinstitute.com/episode/food-that-makes-you-go-hmmm

It's two legends, one stage on today's show as we dip into the Jubilee archives. Don't miss this wise and warm conversation between Madhur Jaffrey and Padma Lakshmi from the Cherry Bombe Jubilee Conference in Brooklyn in Spring 2019. Madhur, says Padma, “is the greatest living writer on Indian food—ever.” Padma, the star of Top Chef and Taste the Nation and a best-selling author, interviewed Madhur and it was a riveting exchange that touched on a wide range of topics: protesting with Mahatma Gandhi, working with the legendary cookbook editor Judith Jones, facing discrimination as an Indian actress, and cheering on the young women championing both Indian food and representation today, including Priya Krishna and Meera Sodha. Introducing Madhur and Padma are Suzanne and Michelle Rousseau. The sisters and culinary superstars from Jamaica are the authors of the cookbooks Provisions and Caribbean Potluck.Jubilee is Cherry Bombe's annual conference and has become the largest gathering of women in the world of food & drink in the U.S. Early Bird Tickets are now available for Jubilee 2023, taking place Saturday, April 15th, at Center415 in Manhattan. This episode is supported by Wild Planet, leaders in sustainable seafood. For more information, recipes, and a store locator, head to wildplanetfoods.com.  Subscribe to our newsletter and check out past Jubilee interviews and transcripts here.  

The history of television from around the world and its enduring impact, including a look at Nigeria's sitcom Papa Ajasco and an interview with actor turned food writer and Indian TV cook Madhur Jaffrey. Also we take you behind the scenes of telenovelas- Mexican soap operas and one of the most successful drama schools in Latin America The Centro de Educación Artística.

A ground-breaking Indian cookery programme broadcast on the BBC, launched 40 years ago. It was presented by actor turned food writer, Madhur Jaffrey. She's been speaking to Farhana Haider about the programme. (Photo: Madhur Jaffrey in front of a table of food. Credit: BBC)

On this episode, we welcome our new co-host Jacqueline Cooper and discuss the seventh prompt in the Books and Bites 2022 Reading Challenge, books that take place near the ocean. To celebrate our summer learning theme, we have an ocean of possible reads for you, including horror, cozy mystery, and fantasy. Book Notes Michael recommends The Fisherman by John Langan Carrie recommends The Postscript Murders by Elly Griffiths Jacqueline recommends The Siren by Kiera Cass Bite Notes Pair The Fisherman with the aptly named Leviathan Baltic Porter from Harpoon Brewery. Appearing like the black ocean in a glass, it has a nose of toasted biscuits and dark fruits with a dark chocolate and earthy finish. Munch your way through The Postscript Murders with Spicy, Crisp Puffed Rice Nibbles, a recipe from Madhur Jaffrey's book, Vegetarian India: A Journey through the Best of Indian Home Cooking. The Siren deserves a sweet treat like Lemon Layer Cake with Summer Berries, a recipe that reminds Jacqueline of picking berries, swimming, and just enjoying the sun.

40 years ago the BBC broadcast a new TV cooking series called "Madhur Jaffrey's Indian Cooking". It was a first, and showed audiences that Indian food did not rely on curry powder, and that dishes were different depending on what region of India they originated. But that's not all, the series and Madhur Jaffrey's subsequent books (she has written more than 30) had another effect; it made her a model for two generations of women with roots in India. Today Sheila Dillon meets some of those prominent and hugely successful female chefs, restaurateurs, food writers and stylists who are currently working in the UK, to find out about their lives, and what they make of Madhur Jaffrey's legacy. Asma Khan rose to fame when she was chosen as the first British chef to star in the Netflix series, Chef's Table. She runs her London restaurant, Darjeeling Express, with an all-female staff. Chetna Makan worked as a fashion designer in India before moving to the UK. She switched careers after making it to the semi-finals of the Great British Bake Off in 2014. She is now the author of 5 cookery books, and has more than 210,000 subscribers on YouTube. Ravinder Bhogal is a chef, food writer and author of two books. She also runs the London restaurant, Jikoni, which she describes as being “proudly inauthentic”. Romy Gill is a chef, broadcaster and food writer, and was one of the first Asian women in the UK to own her own restaurant. Rukmini Iyer is a food stylist and writer and the author of the bestselling "Roasting Tin" series of books. Sejal Sukhadwala is a London food writer. Her first book "The Philosophy of Curry" has just been published. Presented by Sheila Dillon Produced in Bristol by Natalie Donovan

A weekly switch off activity that has somehow become ingrained in family life.

British woman Sarah Ransome says she wanted to be at Ghislaine Maxwell trial when it started: not to testify but to see justice take its course. Like the four women who gave evidence, she says she's also a victim of Epstein's and Maxwell's. She tells us more about her story and Harriet Wistrich, founder of Centre for Women's Justice discusses the wider impact this case could have. Sheila Watt-Cloutier, is a world renowned human rights and climate change activist, who has made it her life's work to protect her Inuit culture and the Arctic regions where Inuit live, in Greenland, Canada and Alaska. She was born in Arctic Canada and launched the first legal petition linking climate change to human rights. We discuss the word 'spinster' and what it really means with Australian author Donna Ward. Her new book She I Dare Not Name: A Spinster's Meditations on Life., explores the meaning and purpose she has fought to find in a life lived entirely accidentally without a partner or children. BBC History is launching a 100 objects collection to mark 100 years of the BBC in 2022. Head of History Robert Seatter gives us a sneak peak into a few objects which represent the history of women at the BBC including a 1930s job advert looking to recruit the first women TV announcers, a cookbook by Madhur Jaffrey and a 1920s scrapbook from Evelyn Dove, the first black female singer to perform on BBC. British women weren't allowed to visit the Antarctic until 1983 but now scores of women are making major contributions to polar science. Morgan Seag who has just submitted her PhD in gendered institutional change in 20th century Antarctic science to the University of Cambridge and Jo Johnson who has visited Antarctica seven times tell us more.

Australian author Donna Ward's new book She I Dare Not Name: A Spinster's Meditations on Life explores the meaning and purpose she has fought to find in a life lived entirely accidentally without a partner or children. Donna speaks to Chloe from Melbourne. Over the next few days we're talking to women about their scars. They all talk about physical and emotional pain they've experienced and having to deal with other people's reactions on a day to day basis. They also explain how they came to terms with the skin they are in. Ena Miller went to meet Jayne in Shropshire and heard her story about surviving a flesh eating bug. Comedian Liz Kingsman, best known as a member of cult sketch group Massive Dad, is making major waves with her solo debut, One-Woman Show, which she is performing at the Soho Theatre from 5 January. She tells Chloe what inspired her. As the BBC prepares to celebrate its 100th anniversary through the lens of 100 objects, we get a sneak peek at a few items in the collection. The BBC's Head of History Robert Seatter explains the significance of a 1930s press cutting of the BBC looking to recruit the first women TV announcers, a cookbook by Madhur Jaffrey and a 1920s scrapbook from Evelyn Dove, the first black female singer to perform on BBC. Image: Donna Ward Credit: Amanda Ford

In The Immigrant Kitchen: Food, Ethnicity, and Diaspora (Ohio State UP, 2016), Vivian Nun Halloran examines food memoirs by immigrants and their descendants and reveals how their treatment of food deeply embeds concerns about immigrant identity in the United States. Halloran argues that by offering a glimpse into the authors' domestic lives through discussions of homemade food, these memoirs demystify the processes of immigration, assimilation, acculturation, and expatriation--ultimately examining what it means to live as naturalized citizens of the United States. Having grown up hearing about their parents' often fraught experiences of immigration, these authors examine the emotional toll these stories took and how such stories continue to affect their view of themselves as Americans. Halloran covers a wide swathe of immigrant food memoirs, moving seamlessly between works by authors such as Austin Clarke, Madhur Jaffrey, Kim Sun e, Diana Abu-Jaber, Eduardo Machado, Colette Rossant, Maya Angelou, and Jonathan Safran Foer. The Immigrant Kitchen describes how these memoirs function as a complex and engaging mass media genre that caters to multiple reading constituencies. Specifically, they entertain readers with personal anecdotes and recollections, teach new culinary skills through recipes, share insight into different cultural mores through ethnographic and reportorial discussions of life in other countries, and attest to the impact that an individual's legal immigration into the United States continues to have down through the generations of his or her American-born families. Vivian Nun Halloran is professor of English at Indiana University Bloomington. She is a Caribbeanist by training, and a literary food studies scholar by vocation. She is the author of Exhibiting Slavery and is currently working on her next book that examines those moments when Americans of Caribbean descent address themselves to the American people to share the lessons of their immigrant upbringing. She is also working on two digital humanities projects. Twitter: @HalloranVivian Amir Sayadabdi is a lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/sociology

In The Immigrant Kitchen: Food, Ethnicity, and Diaspora (Ohio State UP, 2016), Vivian Nun Halloran examines food memoirs by immigrants and their descendants and reveals how their treatment of food deeply embeds concerns about immigrant identity in the United States. Halloran argues that by offering a glimpse into the authors' domestic lives through discussions of homemade food, these memoirs demystify the processes of immigration, assimilation, acculturation, and expatriation--ultimately examining what it means to live as naturalized citizens of the United States. Having grown up hearing about their parents' often fraught experiences of immigration, these authors examine the emotional toll these stories took and how such stories continue to affect their view of themselves as Americans. Halloran covers a wide swathe of immigrant food memoirs, moving seamlessly between works by authors such as Austin Clarke, Madhur Jaffrey, Kim Sun e, Diana Abu-Jaber, Eduardo Machado, Colette Rossant, Maya Angelou, and Jonathan Safran Foer. The Immigrant Kitchen describes how these memoirs function as a complex and engaging mass media genre that caters to multiple reading constituencies. Specifically, they entertain readers with personal anecdotes and recollections, teach new culinary skills through recipes, share insight into different cultural mores through ethnographic and reportorial discussions of life in other countries, and attest to the impact that an individual's legal immigration into the United States continues to have down through the generations of his or her American-born families. Vivian Nun Halloran is professor of English at Indiana University Bloomington. She is a Caribbeanist by training, and a literary food studies scholar by vocation. She is the author of Exhibiting Slavery and is currently working on her next book that examines those moments when Americans of Caribbean descent address themselves to the American people to share the lessons of their immigrant upbringing. She is also working on two digital humanities projects. Twitter: @HalloranVivian Amir Sayadabdi is a lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies

In The Immigrant Kitchen: Food, Ethnicity, and Diaspora (Ohio State UP, 2016), Vivian Nun Halloran examines food memoirs by immigrants and their descendants and reveals how their treatment of food deeply embeds concerns about immigrant identity in the United States. Halloran argues that by offering a glimpse into the authors' domestic lives through discussions of homemade food, these memoirs demystify the processes of immigration, assimilation, acculturation, and expatriation--ultimately examining what it means to live as naturalized citizens of the United States. Having grown up hearing about their parents' often fraught experiences of immigration, these authors examine the emotional toll these stories took and how such stories continue to affect their view of themselves as Americans. Halloran covers a wide swathe of immigrant food memoirs, moving seamlessly between works by authors such as Austin Clarke, Madhur Jaffrey, Kim Sun e, Diana Abu-Jaber, Eduardo Machado, Colette Rossant, Maya Angelou, and Jonathan Safran Foer. The Immigrant Kitchen describes how these memoirs function as a complex and engaging mass media genre that caters to multiple reading constituencies. Specifically, they entertain readers with personal anecdotes and recollections, teach new culinary skills through recipes, share insight into different cultural mores through ethnographic and reportorial discussions of life in other countries, and attest to the impact that an individual's legal immigration into the United States continues to have down through the generations of his or her American-born families. Vivian Nun Halloran is professor of English at Indiana University Bloomington. She is a Caribbeanist by training, and a literary food studies scholar by vocation. She is the author of Exhibiting Slavery and is currently working on her next book that examines those moments when Americans of Caribbean descent address themselves to the American people to share the lessons of their immigrant upbringing. She is also working on two digital humanities projects. Twitter: @HalloranVivian Amir Sayadabdi is a lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/popular-culture

In The Immigrant Kitchen: Food, Ethnicity, and Diaspora (Ohio State UP, 2016), Vivian Nun Halloran examines food memoirs by immigrants and their descendants and reveals how their treatment of food deeply embeds concerns about immigrant identity in the United States. Halloran argues that by offering a glimpse into the authors' domestic lives through discussions of homemade food, these memoirs demystify the processes of immigration, assimilation, acculturation, and expatriation--ultimately examining what it means to live as naturalized citizens of the United States. Having grown up hearing about their parents' often fraught experiences of immigration, these authors examine the emotional toll these stories took and how such stories continue to affect their view of themselves as Americans. Halloran covers a wide swathe of immigrant food memoirs, moving seamlessly between works by authors such as Austin Clarke, Madhur Jaffrey, Kim Sun e, Diana Abu-Jaber, Eduardo Machado, Colette Rossant, Maya Angelou, and Jonathan Safran Foer. The Immigrant Kitchen describes how these memoirs function as a complex and engaging mass media genre that caters to multiple reading constituencies. Specifically, they entertain readers with personal anecdotes and recollections, teach new culinary skills through recipes, share insight into different cultural mores through ethnographic and reportorial discussions of life in other countries, and attest to the impact that an individual's legal immigration into the United States continues to have down through the generations of his or her American-born families. Vivian Nun Halloran is professor of English at Indiana University Bloomington. She is a Caribbeanist by training, and a literary food studies scholar by vocation. She is the author of Exhibiting Slavery and is currently working on her next book that examines those moments when Americans of Caribbean descent address themselves to the American people to share the lessons of their immigrant upbringing. She is also working on two digital humanities projects. Twitter: @HalloranVivian Amir Sayadabdi is a lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

In The Immigrant Kitchen: Food, Ethnicity, and Diaspora (Ohio State UP, 2016), Vivian Nun Halloran examines food memoirs by immigrants and their descendants and reveals how their treatment of food deeply embeds concerns about immigrant identity in the United States. Halloran argues that by offering a glimpse into the authors' domestic lives through discussions of homemade food, these memoirs demystify the processes of immigration, assimilation, acculturation, and expatriation--ultimately examining what it means to live as naturalized citizens of the United States. Having grown up hearing about their parents' often fraught experiences of immigration, these authors examine the emotional toll these stories took and how such stories continue to affect their view of themselves as Americans. Halloran covers a wide swathe of immigrant food memoirs, moving seamlessly between works by authors such as Austin Clarke, Madhur Jaffrey, Kim Sun e, Diana Abu-Jaber, Eduardo Machado, Colette Rossant, Maya Angelou, and Jonathan Safran Foer. The Immigrant Kitchen describes how these memoirs function as a complex and engaging mass media genre that caters to multiple reading constituencies. Specifically, they entertain readers with personal anecdotes and recollections, teach new culinary skills through recipes, share insight into different cultural mores through ethnographic and reportorial discussions of life in other countries, and attest to the impact that an individual's legal immigration into the United States continues to have down through the generations of his or her American-born families. Vivian Nun Halloran is professor of English at Indiana University Bloomington. She is a Caribbeanist by training, and a literary food studies scholar by vocation. She is the author of Exhibiting Slavery and is currently working on her next book that examines those moments when Americans of Caribbean descent address themselves to the American people to share the lessons of their immigrant upbringing. She is also working on two digital humanities projects. Twitter: @HalloranVivian Amir Sayadabdi is a lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

I really didn't mean it the way it sounded. My near daily call with my friend, George, does not have a set time, though it usually takes place in the 5 to 9 p.m. window . Such was the case last Sunday when George called while I was busy making turnip and sorrel soup in the kitchen. I put the phone on speaker for our conversation and set it out on the counter, allowing me two free hands to work. About the turnip based soup: It was occasioned by my having accidentally pulled up several turnips while weeding to plant the last rows of the year. I noticed that the sorrel, two beds away, was in need of cutting back. It was the garden itself that dictated the ingredients, while the advent of cooler weather suggested that a hearty soup was just the way to take advantage of them. This, for me, has indeed been the summer of the turnip. It's really the first time I've enjoyed this vegetable. I started growing the sweeter smaller Japanese white turnip varieties four or five years ago, but generally focused on selling rather than eating them. Having been introduced to turnips through the strong, bitter taste of the traditional purple topped variety, I mistrusted any vegetable named turnip. But this spring my friend Steve chastised me for failing to take advantage of growing a vegetable he swore was both nutritious and delicious, and I vowed to make an effort to appreciate it. Thanks to other friends, the effort worked. Tom explained to me that these turnips were called salad turnips, and when picked at radish size were excellent sliced raw as a sweeter, slightly less sharp version of the radish. I developed a strong taste for those eruptions of flavor. Éric made turnip and sorrel soup, a recipe he adapted from a parsnip and sorrel soup he had long been fond of. It turned out that the simple combination of sauteed onions and turnips and wilted sorrel leaves, blended with broth (see recipe below), is both filling and sprightly, waking up all those little taste buds on your tongue. Inspired by the pleasures my friends introduced me to, I started experimenting on my own. While I really liked Madhur Jaffrey's turnip and tomato dish, the turnip use I liked best turned out to be one I figured out myself. Cutting fairly large turnips into julienne strips on the mandolin, I used them for quick stir fries. They blended well with Chinese spices, and the firmness and slight crunchiness they retained in stir frying made them a great substitute for water chestnuts. I combined them with shrimp and other vegetables (see sample recipe below) for a great 25 minute meal. The turnip has now been fully integrated into my diet. So there I was last Sunday chatting with George, who asked what noise he was hearing in the background. “Peeling turnips,” I said. And we chatted on for a while, with him occasionally making snarky little comments like “You do sound busy” and, when I switched to slicing the turnips and my work noises changed, “What are you doing now?” As I was winding up this stage of the prep, thinking he was impatient about my multitasking, I said “I'm on my last turnip, George.” There was something so world weary in my voice that he thought I meant I was at the end of my rope, and said “Poor you, how come?” And then he asked me if that was really an expression. “No,” I said, “it's not an expression, it's a fact. I have no more turnips to slice.” We burst into laughter, as it seemed in fact a kind of perfect expression for exasperation and exhaustion. We agreed we should use it henceforth in that sense. For now, though, I can't yet let myself be exhausted. Fall is just beginning. As I was reminded in the turnip patch, this is an active time of preparation for the seasons to come. While weeding I observed two grasshoppers mating on a turnip leaf, the small bright green male atop the large khaki colored female. She will now deposit her fertilized eggs in the soil to be ready to hatch next spring. Now that the cool weather has come, the sheep are similarly engaged. The young ram I neglected to band has been mounting the ewes, as have his castrated cousins who will produce no offspring but feel the urge to mount now nonetheless. As Cole Porter reminded us, “According to the Kinsey report Every average man you know Much prefers his lovey-dovey to court When the temperature is low.” (It's Too Darn Hot) Like the critters, I too am compelled to be active in this season, and not just amorously. In the immediate term there are scads of peppers and pears to harvest and preserve, which will be succeeded by cabbages, daikon radish and pumpkins. I've got trees and bushes on order that I must plant, as well as the garlic that must go in now to come up in the spring. I'm about to inherit dozens of iris corms George has divided up from his garden. I have trimming to do and brush to clear and tender plants to haul inside. I must paint my still unpainted barn and stock it with a hay supply for the winter, and of course must get storm windows and doors up on the house. Come late November, when all this is done and I have harvested the last of the fall produce, I can then collapse in an easy chair and make full and accurate use of the expression, ” I'm on my last turnip, George.” The Recipes Turnip and Sorrel Soup à la Rouleau The proportions in this recipe (as I have adopted it from Éric) are very rough, and can be adjusted dramatically according to your taste for more emphasis on one taste or another. It's a soup, for God's sake, and can be different every time: Ingredients: 3 Tb butter 1 lb. turnips 1 1/2 sweet onions 1 large bunch sorrel 2 cups broth (vegetable or chicken) pinch of nutmeg salt and pepper to taste sour cream to taste Peel and thinly slice the turnips and onions. Sautee them in two tablespoons of butter in an enameled pot or dutch oven until soft but not browned. Shred the sorrel leaves, discarding stems, and in a separate pan wilt them down in the remaining butter, about 5 minutes. Add the sorrel to the turnips and onions, add the broth or water or a mix, a touch of freshly ground nutmeg and salt and pepper to taste. Simmer together for a while and then blend in a blender or with an immersion blender. You can simmer down to desired thickness (or thin with water as needed). Shortly before serving, add in sour cream to taste, but don't bring to a boil, just heat through. Quick Stir Fry à la Scherzer for a solo quick meal. As with the soup, the proportions and even the constituent vegetables can be varied to your taste. Zuccini and eggplant are also good candidates for inclusion. Ingredients: 1 Tb cumin seed 1 star anise 1 clove garlic and 1 1/2 inch cube of ginger, both minced 1 poblano pepper (or other slightly hot pepper), cored, de-seeded and julienned 1 carrot, julienned 1 scallion chopped in 1/4″ pieces 1 large or 2 medium turnips, peeled and julienned 8 peeled and deveined shrimp 1 Tb. soy sauce 1 Tb. rice vinegar 1 tsp. mirin 2 Tb. hoisin sauce 3 Tb. vegetable oil chopped fresh coriander In a wok, heat the oil, star anise and cumin seed over high heat. When the cumin seeds begin to pop, add the garlic and ginger and stir fry for 30 seconds, then add the shrimp and cook til done, about 4 to 5 minutes. Remove the shrimp to a plate, add more oil to the wok if necessary, and when hot stir fry the pepper , carrot and turnips for about two minutes. Add the soy sauce and vinegar and a couple of tablespoons of water, stir in and reduce to medium heat and cover and steam for about 8 minutes. Uncover, add the mirin and hoisin sauce and the shrimp, mix all and when heated through serve with garnish of scallion and fresh chopped coriander. Serve with rice. WHAT'S AVAILABLE THIS WEEK Asian pears, $3/quart Long Hot Portugal peppers $.50 each Jalapeno peppers, $.50 each Poblano peppers $1 each Collard greens $3/bag Fennel $1/bulb – temporarily paused for next wave Oasis turnips, $3/lb Rhubarb $4 a lb. Mint $1 a bunch Frisee lettuce, $3/bag Sorrel, $3 a bag EGGS: $5/doz CHICKENS: They were quite uniform in size, all just around 6 lbs, a few under. These freedom rangers have been what you want them to be, deeply flavorful. $6/lb, frozen. pineapple FARM PICKUPS: Email us your order at farm@turkanafarms.com, and let us know when you'd like to pick up your order. It will be put out for you on the side screened porch of the farmhouse (110 Lasher Ave., Germantown) in a bag. You can leave cash or a check in the now famous pineapple on the porch table. Because I'm now here full time, we're abandoning regular pick-up times. Let us know when you want your order any day between 10 and 5, and unless there are unusual circumstances we'll be able to ready it to your convenience. If you have questions, don't hesitate to call or text at 917-544-6464 or email.

Our first guest! We're absolutely thrilled to have author, chef, food enthusiast, Masterchef India 2016 finalist and one half of the epic Naan Curry podcast, Sadaf Hussain join us for Episode 17 of the EWBR podcast this week. We discuss food and cultural appropriation, the dominance of North Indian food outside India, food science, slow cooking vs new fangled quick hacks and some great food books, including the works of Marryam Reshii, K T Achaya, Madhur Jaffrey, Claudia Roden and Nigella Lawson. Plus, some great anecdotes around food history involving spices, heritage rice and using 12th century recipes in 2021. ONLY EAT FOR TODAY Sadaf Hussain's and Archit Puri's Naan Curry Podcast https://podcasts.apple.com/in/podcast/naan-curry-with-sadaf-and-archit/id1536365543 Sadaf's Instagram account: https://www.instagram.com/sadaf_hussain/ Sadaf's writing in the Mint: https://lifestyle.livemint.com/author/sadaf-hussain Sadaf's book, Daastan-e-Dastarkhan https://www.amazon.co.uk/Sadaf-Hussain/e/B08KGPJK6L%3Fref=dbs_a_mng_rwt_scns_share Episode with Krish of Masala Lab https://podcasts.apple.com/in/podcast/ep-31-when-science-evolution-met-food-ft-krish-ashok/id1536365543?i=1000526550925 Our discussion on turmeric lattes: https://podcasts.apple.com/au/podcast/turmeric-lattes-rick-stein-and-how-we-read/id1543659210?i=1000503855217 Where does Tamarind come from? https://en.wikipedia.org/wiki/Tamarind The myth of Noor Jahan and the 'paan' lipstick: https://www.prithiman.com.np/2021/04/do-you-know-story-of.html Balloon bread: https://tastyhomerecipes.wordpress.com/2017/05/29/how-to-make-turkish-balloon-bread/ Our discussion on biryani: https://podcasts.apple.com/au/podcast/biryani-the-crown-jhumpa-lahiri-etc/id1543659210?i=1000501806819 Cook books KT Achaya, read more: https://caravanmagazine.in/reviews-essays/kt-achaya-pioneering-scholarship-indian-food Marryan Reshii https://www.amazon.co.uk/The-Flavour-of-Spice/dp/935009908X Madhur Jaffrey https://uk.bookshop.org/a/4569/9780091949938 Julia Child https://uk.bookshop.org/a/4569/9780241956465 Nigella Lawson https://uk.bookshop.org/a/4569/9781784874865 Claudia Roden https://uk.bookshop.org/a/4569/9780140466096 Mansoolasa https://en.wikipedia.org/wiki/Manasollasa, read here: https://ia601607.us.archive.org/31/items/in.ernet.dli.2015.208789/2015.208789.Manasollasa-Of.pdf Follow the Eat Watch Binge Read Podcast at https://www.instagram.com/eatwatchbingeread/ You can listen to all our episodes on Spotify, Apple Podcasts, Anchor and wherever you get your podcasts. Just type EAT WATCH BINGE READ in the search bar. You can read Anisha's blog at http://www.fashionandfrappes.com and can follow on Instagram https://www.instagram.com/fashionandfrappes/ and contact Dhruv on https://www.instagram.com/eatwatchbingeread/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/eatwatchbingeread/message

Whilst Steve has been channelling his inner Kylie in Jersey, Charlotte has been in the big smoke exploring Constance Spry, and you can hear all about their adventures in this episode! We also celebrate the influential Madhur Jaffrey CBE - actress, travel and food writer, who brought Indian cuisine to the western hemisphere, including through her 1982 TV series and book Madhur Jaffrey's Indian Cookery. We stretch the boundaries of seasonal ingredient a little by focusing our attention on fragrance, particularly artisan Somerset based fragrance company, Ffern and New York based Bond No 9. Charlotte is fascinated by the straight sided stem of Verbena Bonariensis and has a tip-of-the-week that she thinks everyone knows about, but is a welcome revelation for Steve! Follow us on instagram and facebook at Voyage Around My AGA, email us at voyagearoundmyaga@gmail.com and don't forget to subscribe and rate us or leave comments on your favourite podcast platform! --- Send in a voice message: https://anchor.fm/voyagearoundmyaga/message

We spend an afternoon with the illustrious and iconic Indian cookbook author and food writer Madhur Jaffrey.

Another bonus! We’re sharing with you Ahmed’s story for the PROOF podcast by America’s Test Kitchen. It's a personal essay about growing up a picky eater in a Pakistani family. Subscribe to PROOF and find more info on their show here: https://www.americastestkitchen.com/podcasts/proof. PLUS: a bonus interview with Madhur Jaffrey, desi cookbook author and icon, will be on the Patreon will be up later today. Our show is crowdfunded and made possible by our beloved listeners. Subscribe our Patreon for as little as $1 a month to help support the show: https://www.patreon.com/ahmedaliakbar. At $10, you get access to behind the scenes content like a newsletter and bonus episodes. You can find other ways to support here: https://moneyyy.me/$ahmedaliakbar Your support means the world to us. Follow Ahmed on Twitter: @radbrowndads. Find the show’s website at seesomethingpodcast.com. Follow the show @seesomething and facebook.com/seesomethingpodcast. Email the show at info@seesomethingpodcast.com. Our music is by The Kominas, follow them at @TheRealKominas and kominas.bandcamp.com.

Patricia Velásquez is our very first supermodel turned actress on the show! You Might Know Her From The Mummy, The Mummy Returns, The Curse of La Llorona, Arrested Development, Liz in September, American Family, and The L Word. Patricia opened up about her decision to publicly come out in her memoir Straight Walk : A Supermodel's Journey to Finding Her Truth on the heels of headlining Liz in September, the first Spanish language film about lesbians. We talked about how The Mummy Returns is lesbian canon, why her character on The L Word didn’t get more to do, and what it was like to be on the set of Arrested Development with a bunch of comedy men (and Liza!). All that, plus Patricia gives us the dream exercise that she used to make peace with La Llorona, and tells us tales of making history as the first Latina (and lesbian) supermodel, who happened to be in a relationship with Sandra Bernhard in the 1990s. Truly, what a treat.  Peter Pan Donuts is the best donut shop in all of NYC Real World: Homecoming is Real World Reunion with Eric NIes, Julie, Heather B, Kevin Eric Nies does ayahuasca and is a healer. Not doing The Grind anymore Elle Mcpherson, Christy Turlington, Helena Christensen, Claudia Schiffer Loved Mtv’s House of Style and Cindy Crawford shaving kd lang on cover of Vanity Fair Rupaul’s “Supermodel” Landmark lesbian play: Last Summer in Bluefish Cove (1980 Off Broadway)  Venezuelan director, Fina Torres directed Liz in September (2014) Ivana Chubbuck is Patricia’s acting teacher The Kids are All Right (2010, Lisa Cholodenko)  Patricia’s memoir Straight Walk: A Supermodel’s Journey to Finding Her Truth  Appeared in the 90s fashion documentaries: Unzipped (Isaac Mizrahi) Catwalk (Christy Turlilngton)  Dated Sandra Bernhard in the 90s Appeared on Season 5 of The L Word as Begoña in Jenny’s film, Les Girls (dressed down Kate French) Was friendly with Ilene Chaiken (creator of The L Word) Co-starred in the PBS drama, American Family (opposite Edward James Olmos). The first broadcast show to have an all Latino cast. Plays Anck Su Namun, the Pharoah’s Mistress in The Mummy and The Mummy Returns Renee Zellweger was shooting Bridget Jones' Diary when Patricia was shooting The Mummy Rachel Weisz vs Patricia Velasquez in The Mummy Returns is lesbian canon Rachel has lesbian cred now because of The Favourite and Disobedience The Curse of La Llorona with Linda Cardellini is part of The Conjuring franchise La Llorona is “The Weeping Woman” aka a ghost who roams waterfront areas mourning her drowned children. Played Marta in Arrested Development (different actress played her in the pilot) and was pals with Liza. She gets a lot of “hermano” on the street. Was on Celebrity Apprentice to The Wayuu Taya Foundation. Of her cast, she was pals with Debbie Gibson, Tia Carrere, adn Dayana Mendoza. And Arsenio was cool Is 5’8½“ which is short for a model. Kate Moss was also short at 5’8”  Turn it Up with Ja Rule and Mindhunters with LL Cool J Starred in an episode of Ugly Betty opposite Carlos Leon (Madonna’s ex) Has an arc on Rescue Me as Nes, Daniel Sunjata’s ex Last season of The L Word is a murder mystery Queer as Folk reboot? It’s a go!  Anne hopes they get rid of Hal Sparks. But we are into Thea Gill and Michelle Clunie Michelle has a child with Bryan Singer Hal Sparks’ character had bfs that were out of his league Hal Sparks didn’t know men could have sex facing each other Patricia was in The Mummy with Rachel Weisz, who was in The Favourite with Emma Stone, who was in Crazy STUPID Love (not sexy as Anne said) with Julianne Moore who was in Vanya on 42nd Street with next week’s guest (and previous YMKHF guest, Madhur Jaffrey). 

Thank you to Sitka Salmon Shares for supporting Radio Cherry Bombe. Visit sitkasalmonshares.com/cherry for $25 off the first month of a Premium Sitka Seafood Share.

This podcast covers New Girl Season 1, Episode 23, Backslide, which originally aired on May 1, 2012 and was written by David Quandt and directed by Nanette Burstein.Here’s a quick recap of the episode:Jess is upset about breaking up with Russell and after learning about the term “backsliding”, she sleeps with an ex. Nick is still pursuing his relationship with Caroline even though the loftmates are advising against it. Schmidt’s still dealing with his broken penis and meets Cece’s grandmother while Winston gets drunk with his boss and ends up with a new accessory for everyone to make fun of.We discuss Pop Culture References such as:The River by Joni Mitchell - While Jess was wallowing over her breakup with Russell, she played The River by Joni Mitchell on repeat in her room.Tom Waits - Nick refers to the voice in his head sounding like Tom Waits and later in the episode Jess imitates what Tom Waits would sound like. Additional Pop Culture References such as:Cylon - After asking herself if she was “self-sabotaging” her relationship with Russell, Jess asked herself if she was a Cylon. Cylons are a fictional, artificially-intelligent race of machines in the Battlestar Galactica series. Grateful Dead Bears - When Nick was looking at the apartment with Caroline, she asked him where the Grateful Dead Bears were going to dance. The Grateful Dead is a band formed in 1965 in Palo Alto, California. The “bears” were initially designed by artist Bob Thomas to appear on the back cover of the band’s 1973 album, The History of the Grateful Dead, Volume 1 (Bear’s Choice). They have come to be a symbol for many things but are most notably used as a symbol for the band. Bill Clinton/Monica Lewinsky - When Jess finds out that Paul cheated on his girlfriend when he slept with her, he claims to know what Bill Clinton felt like and Jess says she knows how Monica Lewinsky felt. Bill Clinton was a former US president who was impeached after lying to a grand jury about his affair with Monica Lewinsky, who was at the time a White House intern.“Shall I compare thee to a Summer's day…” (Sonnet 18) - When Nick is watching past Nick be sad over Caroline, Schmidt retrieves the poem past Nick wrote about Caroline. The poem began with the beginning of Shakespeare’s Sonnet 18, which is one of Shakespeare’s best-known sonnets. Batmen - When Schmidt and Cece go to the nursing home to visit Cece’s dadi, another resident shared that he mentions he and his wife had been together through four different “batmen”. Since 1943, there have been 9 actors who have played Batman on the big and small screens. Yoda - When Schmidt is talking to Cece’s dadi and friends, he mentions they are like real live yodas. Yoda is a small, wrinkly, green character from the movie franchise Star Wars. Winston’s Earrings - Throughout the episode, the loftmates made fun of Winston by comparing him to many famous references including the below:Disney Pirate Movie / Captain Black Sparrow - This is a reference to the movie The Pirates of the Caribbean where the main character is an eccentric pirate named Captain Jack Sparrow. The first movie came out in 2003 and it has since had 4 more feature films with another 2 potentially being made.George Michael - George Michael was a member of the music duo Wham! who later embarked on a solo career. When he died in 2016 he was considered one of the best-selling music artists of all time and achieved eight number one songs on the US Billboard Hot 100.Carnival - This is a reference to the Western Christian festive season before Lent and occurs in February or early March. It involves public celebrations like parades, street parties, and has elements of a circus. Typically the festival has attendees in costumes and masks and celebrate by eating and drinking excessively.Mr. T - Mr. T is an alias for Lawrence Tureaud who is an American actor, TV personality, bodyguard, and professional wrestler. His catchphrase “I pity the fool!” is from his character on Rocky III and became his trademark which led him to have his own reality show.Lil Wayne - Lil Wayne is an American rapper, singer, songwriter, and actor who is known as one of the most influential hip hop artists of his generation. He joined Cash Money Records as the youngest member at the age of 12.Shaquille O'Neal - Shaquille “Shaq” O’Neal is an American former basketball player who spent 19 years in the NBA. He was also one of the first African Americans to portray a major comic book superhero in a motion picture and has continued to act since.We also cover a “Schmidtism” when Schmidt tries to cheer Jess up at the beginning of the episode. For “Not in 2020” on this episode we discuss how Cece’s dressing down to avoid discomfort for Schmidt was compared to dressing like a “women’s study major”. We also discuss how Paul called Winston “Washington” and Jess referred to Jenn as “Asian me” and herself as the “Caucasian you”. We also explore the careers of Phil Hendrie, Melissa Tang, and Madhur Jaffrey, the guest stars of this episode.This episode got an 8/10 Rating from Kritika and Kelly and we both had the same favorite character: Jess!Thanks for listening and stay tuned for Episode 24!Music: "Hotshot” by scottholmesmusic.comFollow us on Twitter, Instagram or email us at whosthatgirlpod@gmail.com!Website: https://smallscreenchatter.com/

Aasif Mandvi (The Daily Show, Evil) and Madhur Jaffrey (Madhur Jaffrey's Curry Nation, I Feel Bad) co-star in this Indian story about a wise king, a generous shoemaker, and a priceless pair of shoes.

And why some make the transition faster than others….Over the years on The Sporkful, Dan has explored an idea that’s changed the way he understands food in the U.S.: You can track an immigrant group’s assimilation in America by looking at whether their food is perceived as American, or foreign. Why is pizza accepted as American, while wonton soup is considered foreign — even though Chinese immigrants came to America in large numbers before Italian immigrants? This week we continue to explore this question with Professor Krishnendu Ray, who first explained this concept on our show, as well as chef and recipe developer Yewande Komolafe, and cookbook authors Madhur Jaffrey and Priya Krishna. Show Notes: Krishnendu Ray’s book The Ethnic Restaurateur Yewande Komolafe’s “10 Essential Nigerian Recipes” Sporkful Episode “Why Hibachi Is Complicated” (Stitcher Premium) Sporkful Episode “When Will Indian Food Be American?” (Stitcher Premium)// Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.

Don’t miss this wise, warm, and wonderful conversation between Madhur Jaffrey and Padma Lakshmi. As Padma put it at this year’s Cherry Bombe Jubilee Conference, Madhur “is the greatest living writer on Indian food—ever.” Padma, the star of Top Chef and Taste the Nation and a best-selling author, interviewed Madhur at Jubilee and it was a riveting exchange that touched on a wide range of topics: protesting with Mahatma Gandhi, working with the legendary cookbook editor Judith Jones, facing discrimination as an Indian actress, and cheering on the young women championing both Indian food and representation today, like Priya Krishna and Meera Sodha. Madhur, who has written dozens of cookbooks, published her latest last spring, Madhur Jaffrey's Instantly Indian Cookbook: Modern and Classic Recipes for the Instant Pot.Introducing Madhur and Padma are Suzanne and Michelle Rousseau. The sisters and culinary superstars from Jamaica are the authors of the cookbooks Provisions and Caribbean Potluck.

We spend an afternoon with the illustrious and iconic Indian cookbook author and food writer Madhur Jaffrey.

Curry queen, recognised as the foremost authority on Indian food; author of several bestselling cookbooks. Here she is interviewed for Emirates ICE at the Emirates Airline Festival of Literature in 2018.

Dubbed the "Queen of Screen and Cuisine," the "Scheherazade of the Kitchen" and "the Julia Child of Indian Cookery," actor and chef Madhur Jaffrey graciously joins us on the show. You Might Know Her From Shakespeare Wallah, Chutney Popcorn, Cotton Mary, I Feel Bad, Prime, and Bombay Dreams. Madhur talked about being responsible for connecting filmmakers Merchant and Ivory, acting opposite a powerhouse like Meryl Streep, and finding a second career as a chef. Madhur is also the mother of previous YMKHF guest Sakina Jaffrey. Folks, we know it’s a strange time in the world right now and we hope this brings you a little light. Stay safe!  Follow us on social media: @damianbellino || @rodemanne  Discussed this week: Rita Wilson’s “Girls Night In” Tom Hanks and Rita Wilson have Covid-19 My mom hates Forrest Gump (1994) Colin Hanks Hankskercheifs Chet Hanks speaking Patois Everly Brothers not The Mamas and the Papas  Love is Blind Damian interviewed Carlton from LiB Madhur is “the Julia Child of Indian cookery” (see cooking clips here) Madhur is a Commander of the  British Empire Madhur co-starred in the lesbian indie, Chutney Popcorn (1999) with her daughter and YMKHF favorite, Sakina Jaffrey (episode #25) Ismail Merchant and Cotton Mary  Anglo-Indians in UK Mulligatawny soup is Anglo-Indian Trained at RADA I Feel Bad NBC sitcom Wallace Shawn has no food allergies Wants to do drama like Big Little Lies/Marriage Story Was on Broadway in Bombay Dreams She loves Marmite  Rubbishy foods: Werther’s Original Danny Kaye can cook Craig Claiborne had party where Kaye was cooking when Paul Prudhomme too  Worked with DeNiro in Flawless (1999) Played Meryl Streep’s therapist in Prime (2005) The NYT on Madhur rapping Mr Cardamom’s “Nani” Played a party guest in Wolf and Six Degrees of Separation Madhur Jaffrey likes orange and yellow Jell-O 

Cool BeansThe Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 RecipesBy Joe Yonan Intro: Welcome to the number one cookbook podcast, Cookery by the Book, with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table talking to cookbook authors.Joe Yonan: Hi, I am Joe Yonan. I'm the food editor of the Washington Post and my latest cookbook is called Cool Beans.Suzy Chase: For more Cookery by the Book, you can follow me on Instagram. If you enjoy this podcast, please be sure to share it with a friend, I'm always looking for new people to enjoy Cookery by the Book. Now, on with the show. You're the food and dining editor at the Washington Post. You have multiple James Beard awards and an ICP award, and you're the best thing to come out of West Texas since Buddy Holly. So I met you last April when I was at WaPo meeting Bonnie Benwick, and we chatted briefly about this cookbook and I'm so excited to talk with you about it today on my podcast.Joe Yonan: Thank you. Thank you so much for having me.Suzy Chase: So when you started writing the first drafts of this cookbook, could you see the bean trend on the horizon for 2020?Joe Yonan: I mean, I felt something coming together, but I can't say I knew exactly and was incredibly confident that it was going to come true. I certainly have been in love with beans for so long, but I certainly felt that with the growing interest in plant-based cooking and then with the exponential growth of interest in a little appliance called the Instant Pot and then continued interest in Heirloom Beans companies like Rancho Gordo. I did start to sense that the timing might end up being really good.Suzy Chase: I love that beans are starting to play a starring role in American dishes.Joe Yonan: Yes. I mean, I feel like one of the reasons that maybe beans have the reputation or have had the sort of fusty reputation that they have had here has been that, in our own cooking, they've been associated a lot with the past and with maybe with the '60s and '70s and maybe the health food movement. Whereas in other countries, of course, they've been the bedrock of cuisines for centuries.Joe Yonan: And I think we in America sometimes have historically paid more attention to the really high-end cooking from other countries. The classical cooking, the celebration cooking. And beans have for so long been really an everyday ingredient or they've been the source of sustenance for people who were trying to make ends meet, but who knew that they could depend on this incredible shelf-stable source of nutrition and they knew how to cook it in really delicious ways. And I think we've been paying more and more attention to that kind of cooking over the last few years.Suzy Chase: You wrote in the cookbook, "My own bean journey took a turn about a decade ago." What happened then? It sounds so mysterious.Joe Yonan: Right. A little fork in the road. It actually was very gradual. I started realizing that I was... It's like that horrible song from a couple of decades ago, I think I'm turning Japanese. I started realizing that I thought I was turning vegetarian. And it caught me off guard a little bit. I remember I was planning dinner, a dinner party over the weekend and I was trying to decide what to make and I opened up my freezer and fridge and was looking through my pantry, like you do, and I noticed that in my freezer there were all of these pounds and packages of really beautiful, humanely raised meat that I hadn't been cooking at home.Joe Yonan: I had been waiting for the chance to make for other people because I wasn't really cooking meat at home for myself. And that's when I started realizing that I was really moving toward a plant-based diet instinctively and I was feeling better and better as I did. So I just kept moving in that direction. And beans were always part of it. I also write that I'm not sure I would have actually continued along that path if was not for discovering beautiful heirloom beans by Rancho Gordo. Really they changed the way that I thought about beans.Suzy Chase: You touched on this a few minutes ago, but in Cool Beans you teach us home cooks how to cook beans in a slow cooker, on the stove, and in the Instant Pot. Can you talk a little bit about that?Joe Yonan: I'm just puttering around the house. Certainly, I will just put a pot of beans on the stove or even in the oven and cook them really gently. I like to bring them to a boil for 10 or 15 minutes at the outset and then lower the heat as low as it can go and cook them really slowly. And that's beautiful. The house fills up with that beautiful smell of beans cooking and it's wonderful. I'd sometimes even cook them in this clay bean pot that a friend gave me and that's an incredible way to cook them as well.Joe Yonan: But on any given weeknight when I really want a pot of beans pretty quickly and I should say more and more, even on the weekends, I do turn to my trusty Instant Pot. There's nothing easier than the whole set it and forget it thing. You don't have to wait and watch until it comes up to pressure and then adjust the heat, you don't have to set a timer to know when it's done and then turn the heat off or down or whatever you're doing. You just set it. And what happens is, you get these really nicely cooked beans, but I do think that the key with an Instant Pot is to cook them uncovered for maybe another 10 or 15 minutes after you cook them. It concentrates the broth. The Instant Pot, like other pressure cookers too, is so sealed up tight that there's no evaporation of liquid when the beans are cooking.Joe Yonan: So unlike when you have it on the stove top or in the oven where it's cooking slowly, the water just stays in there. And so it can be, the broth can be a little more lackluster than when you cook it on the stove top. As Steve Sando of Rancho Gordo puts it, "It breathes life back into the beans." The instant pot proves that you don't really have to soak beans. There's reasons why you might, which I'm sure we can get into, but you really don't have to and it makes beans a product that you can, an ingredient, a fabulous ingredient that you can make any day of the week.Suzy Chase: Speaking of broth, I always thought that you needed to throw in a ham hock or some chicken broth to make beans flavorful. So you're saying the beans make up the flavorful broth on their own?Joe Yonan: Absolutely. You need salt, of course, like you do with any good cooking. But yeah, the beans, especially I would say, if you haven't soaked the beans, soaking, there's lots of reasons why you might want to soak, but if you soak you definitely lose some of that flavor, especially with a thinner skinned bean like a black bean. Try them side by side. Soak a pound of black beans and cook it next to a pound of black beans that you did not soak and just be prepared to marvel at the difference. One is inky black and full of flavor and one is grayish, pale lavender and not as much flavor.Joe Yonan: Yeah, I really wanted to prove to people in this book that you don't need that ham hock. That I think that when beans are cooked from dried, especially if they're high quality beans, but even really good supermarket beans, I talk a lot about Rancho Gordo and companies like Camellia, but I also really like Goya if you're getting supermarket beans. And if you cook them from dried with salt and with kombu, which I like to use, it's a dried seaweed from Japan and it helps actually soften the beans and maybe a bay leaf, an onion and garlic and you cook them until they're really tender.Joe Yonan: I think that that broth rivals anything that you can get from a chicken. Honestly. I mean I've cooked with chefs who might cook with this fabulously talented Mexican chef, Mexican-American chef, Christian Arabian here in DC. And the first thing that he did after he cooked this incredible pot of black beans, before he did anything else with it, was pour out two cups of the cooking water, the cooking liquid, and we sipped it like a soup. That's how delicious it was. There was nothing else in it.Suzy Chase: So the USDA categorizes beans as a protein and a vegetable.Joe Yonan: Yeah.Suzy Chase: And even the folks living in the blue zones where people live the longest and eat the healthiest eat one cup of beans per person a day. Can you talk a little bit about the nutritional aspect of beans?Joe Yonan: People know the song, right? Good for your heart.Suzy Chase: Why don't you sing it?Joe Yonan: I'm so sorry to inform you that I happen to be coming down with a cold so I won't be able to fulfill your-Suzy Chase: Oh shoot.Joe Yonan: singing request Suzy today, any other day.Suzy Chase: Okay.Joe Yonan: Well, they, so what I find most amazing about beans, I mean certainly the nutritional benefits include antioxidants and fiber really is the big one. But yes, they also improve our gut health. There's some school of thought that the very thing that we find difficult to digest, the oligosaccharides also is feeding our gut biome. So maybe when it comes to flatulence, we should all just give each other a break, open some windows and get used to it. The page in which I talk about this in the book, I headline, let the music play. With the idea being that it's really not that big of a deal unless you find it uncomfortable.Joe Yonan: And I know some people certainly find it actually uncomfortable. And for those people I want, certainly want them to try to do what they can do to reduce it. But beans also, they help stabilize your blood sugar. They might lower your cholesterol. One of the most interesting things that I came across in my research for the book was that there have been studies published that meals based on beans are actually more satisfying than meals based on animal proteins, meaning that people were full longer and reported a higher sense of satiety.Suzy Chase: I find that too, don't you?Joe Yonan: Yeah. Oh yeah, yeah, absolutely.Suzy Chase: And you don't feel as weighed down.Joe Yonan: Right. They're simultaneously satisfying and, and yeah, I mean, to me they're energizing, so I always feel great when I eat them.Suzy Chase: So I can't get into aquafaba.Joe Yonan: Okay, want me to help you?Suzy Chase: Yes please.Joe Yonan: Well, I would say you should try a recipe like the chocolate mousse recipe in Cool Beans. It's really easy and shows off how easy it is to use aquafaba the way you would use egg whites. It's based on Julia child's classic chocolate mousse recipe and I wish I could tell you that I labored and tested and retested and tweaked and all of this to make it work. But the fact is it worked the first time, it's just, aquafaba was "discovered" by a, I believe it was a French vegan pastry chef who was looking for something to substitute for eggs and had canned chickpeas around, as you do and realized that the liquid and the viscosity of the liquid reminded him of egg whites. So he just thought, "Oh, I wonder if they wouldn't whip up like that." And they do. I mean you can whip them and add sugar to them and they turn silky white and glossy and they'll hold stiff peaks.Joe Yonan: Especially if you use a little cream of tartar, which I did in the mousse recipe. It stabilizes them the same way it stabilizes egg whites. I only use it in a couple of places in the book for that recipe, and then I make a margarita. That's sort of a twist on one that Jose Andre serves at a restaurant here in DC that has what he calls salt air on top, which is this layer of salty foam that I'm sure they're putting through a nitrogen canister or CO2 canister or something to get the foam, but I do it with the aquafaba.Suzy Chase: Yesterday I made your recipe for Texas-Style Bowl O’ Red Beans.Joe Yonan: Excellent.Suzy Chase: On page 112. Can you describe this?Joe Yonan: I am a Texan and when you're a Texan, then you find yourself telling people all the time, "That's not real chili, that's not real chili." Because real Texas chili doesn't have beans. It doesn't have tomatoes. It's really just chili con carne ne, right. It's chilis with meat. Well, when you are a Texas cook, who used to be a purist but find yourself not eating meat anymore, you have to give all that up. Don't you, Suzy?Suzy Chase: You aren't really giving anything up.Joe Yonan: No. I guess what I'm mean is you have to give up the purism.Suzy Chase: Yeah.Joe Yonan: That's the only thing you're giving up is the sense that like this is the only way to cook a pot of Texas chili. But then when I was researching the book, I thought, I really love the straightforward nature of that Texas bowl of red they call it. It's just so complex in flavor, but it's so straightforward and you just treat the meat in that recipe so wonderfully that I thought, "Why don't I just all of that same technique and ingredients but use beans?" So that's what I do in this recipe. It's mostly kidney beans, red kidney beans, and a smaller amount of black beans. I like the combo together.Joe Yonan: I don't usually cook different varieties of beans together. But this is one where I thought that it worked and you cook them for so long, either on the stove top or you can certainly do it in the pressure cooker for a much shorter period. And they just get really, really tender packed with flavor. I like to mash a little bit of them in the pot and leave some of the other ones whole. And then you've got this incredible flavor and it's all beans. And you do the same thing you would do with a purist Texas chili and serve it with those simple accompaniments on top.Suzy Chase: So I was nervous about using dry beans and I thought it wouldn't be as creamy as canned, but oh my goodness. After five hours of simmering, I had the best pot of glorious beans. I can't wait to put it on my eggs tomorrow too.Joe Yonan: Great.Suzy Chase: I'm so excited. Yay. Now for my segment called my favorite cookbook. Aside from this cookbook, what is your all time favorite cookbook and why?Joe Yonan: Wow, that is a question. All time favorite?Suzy Chase: All time.Joe Yonan: All time. All time. All time. There's been a lot. I've had a lot of time. Well, I'll tell you, I'm a huge fan of Amy Chaplain's work. She wrote Whole Food Cooking Every Day, and I think her recipes are stellar. And whenever I cook out of a book, I met, I know Amy, she and I are friends and I'm so jealous of, I don't know, her effortlessness in the kitchen. She's Australian and she's got that incredible palette and everything she cooks is incredibly bright, flavored and everything comes together so wonderfully and it feels so, I don't want to say healthy, it feels nourishing, which I think is a different feeling. But God, there's so many others that I feel like I could mention. I mean Madhur Jaffrey's books. I'm a big fan of Anna Jones, the British Vegetarian Cookbook author. Oh God, I'm leaving out a million, million people.Joe Yonan: But I would say off the top of my head, if I had to pick one, even though it came out recently, it would be Whole Food Cooking Every Day.Suzy Chase: Where can we find you on the web and social media?Joe Yonan: I make it so easy for people. So everything about me is just Joe Yonan. So it's www.joeynan.com. It's Twitter handle @joeyonan. It's Instagram, Joe Yonan. It's Facebook Joe Yonan. No fancy names. Just me.Suzy Chase: This has been so much fun. Thanks Joe, for coming on Cookery by the Book podcast.Joe Yonan: Thank you for having me, Suzy. I loved it.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Have you ever wondered what it's like to create and share awesome recipes for a living? As the Food Editor at Large at Bon Appetit, Carla Lalli Music is an expert at making the complicated world of cooking accessible and fun for the home audience. In our chat, we cover advice for getting into food media as well as some of the common misconceptions about the industry. We also get into her recommendations for becoming a better cook, why confiting is the best cooking technique most people haven't heard of, and why you don't need to be afraid of not having every single ingredient that a recipe calls for. Carla generously shares the pantry items you should always have around, which cooking gadgets are worth it and which ones are a waste of space and money. We close with Carla's top cookbook recommendations, just in time for your holiday shopping! Whether you're looking to improve your home cooking or are just curious to learn what it's like to write recipes for a living, this episode is packed full of advice that you can use in your life and in your kitchen. Show NotesCarla's Instagram is a must-follow. Carla's excellent cookbook is called "Where Cooking Begins." Carla's top pantry recommendations were onions, garlic, lemons, limes, eggs, yogurt, buttermilk, 1-2 types of vinegar, rice, noodles, nuts, parmesan cheese, anchovies, tuna, flour, sugar, baking soda, baking powder, chocolate, and vanilla extract. Carla advised us that quarter sheet pans are some of the most useful, versatile, and compact kitchen hardware you can buy (or give as a gift!). Carla is a big fan of carbon steel saute pans. Carla thinks everyone should own a slotted fish spatula. Reilly is a huge fan of sikil pak, a Yucatan pumpkin seed sauce. Carla's top cookbook recommendations were: Vegetarian Cooking For Everyone by Deborah Madison. Autentico: Cooking Italian, the Authentic Way by Ronaldo Baramendi. Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World: A Cookbook by Madhur Jaffrey. Roast Chicken and Other Stories by Simon Hopkins. Salt, Fat, Acid, Heat by Samin Nosrat. The Last Course: The Desserts of Gramercy Tavern by Claudia FlemmingCarla's go-to karaoke song is "Sweet Child O' Mine" by Guns N' Roses.

Dave sits down with legendary food writer Madhur Jaffrey CBE to explore the great depths of Indian food and its relations with the Western world.

Damian and Anne welcome the inimitable Sakina Jaffrey to this week’s show. You Might Know Her From House of Cards, The Mindy Project, Chutney Popcorn, Timeless, Sex and the City, Raising Helen, American Gods, and Daylight. Sakina regales us with stories of her artist stock, with actor parents Madhur and Saeed Jaffrey and musician stepfather Sanford Allen, playing Mindy Kaling’s mother, working with Kevin Spacey, her iconic episode of SATC, and then blows our fucking minds with the lesbian trope we didn’t know existed. You know what we’re gonna say? It was a delight. Also, please leave us a GD review, kittens. Follow us on social media: @damianbellino || @rodemanne  Discussed this week: Nabisco Giggles Anne was trying to name Cheez Nips Boo Berry & monster cereals etc Mr Peanut through the years Planters Cheez Balls  Chutney Popcorn (1999) Sakina’s mom: Madhur Jaffrey; father: Saeed Jaffrey ; stepfather: Sanford Allen Lion’s Head Tavern & Stonewall Riots Sakina on The Mindy Project  Sakina's friend and fellow Indian-American actress, Sarita Choudhury Play at the New Group, Rafta Rafta Dead Lesbian Trope or Lesbian Killer Trope  The Full Jaffrey: women of color cast as lesbian couple (9-1-1, Timeless, Glow, Jessica Jones, The First) Lisa Gay Hamilton Sakina played Linda Vasquez in House of Cards as a lesbian (!!!) Playing Irish in Defending Jacob (Apple TV+ series)  House of Cards Kevin Spacey situation Family friend: Wallace “Wally” Shawn. She appeared in his play, Marie and Bruce  Oral history of Splat! Sakina’s famous episode of Sex and the City Starred opposite her father, Saeed in Masala Father starred on famous UK sitcom, Tandoori Nights  Sakina’s diner scene in American Gods Played opposite Kate Hudson & Joan Cusack Raising Helen Sakina Jaffrey danced for the Joffrey Ballet - how do you spell man’s name Geoffrey? Daylight shot in Rome  Warm blanket movie: Talledega Nights Sakina Jaffrey in Red Sparrow with Jennifer Lawrence, but couldn’t watch it Loved Jordan Peele’s Get Out  (2017) Glow Season 3’s Arthie and Yolanda are The Full Jaffrey

Madhur Jaffrey is more than an icon. As Padma put it at this year’s Cherry Bombe Jubilee Conference, “She is the greatest living writer on Indian food—ever.” Padma, the Top Chef star and best-selling author, interviewed Madhur at Jubilee and it was a riveting conversation that touched on a wide range of topics: protesting with Mahatma Gandhi, working with the legendary cookbook editor Judith Jones, facing discrimination as an Indian actress, and cheering on the young women championing both Indian food and representation today, like Priya Krishna and Meera Sodha. Madhur, who has written dozens of cookbooks, published her latest this spring, *Madhur Jaffrey's Instantly Indian Cookbook: Modern and Classic Recipes for the Instant Pot. * Introducing Madhur and Padma are Suzanne and Michelle Rousseau. The sisters and culinary superstars from Jamaica are the authors of the cookbooks Provisions and Caribbean Potluck. Stay tuned to hear who Ellen King of Hewn in Evanston, Illinois, thinks is the bombe! Thank you to Le Cordon Bleu Culinary Schools and Traeger Wood Fired Grills for supporting our show. Don’t forget to support The Hunger Doesn’t Take a Break initiative from the Food Bank for New York City. Visit foodbanknyc.org for more.

In this episode, we hear from Indian-born food and travel writer Madhur Jaffrey, who joined us in November 2013 for a talk on how we become who we are. At the time of her visit, Jaffrey, who is recognized for bringing Indian cuisine to the western hemisphere, had written nearly 30 cookbooks and won several James Beard Awards, as well as her critically-acclaimed memoir, Climbing the Mango Trees. We learn how Jaffrey evolved to be an ambassador for Indian cuisine through her career as a prolific cookbook writer. We also learn of Jaffrey’s lively, food-infused childhood in India, of her time in New York where she made a living as a freelance writer while waiting for acting gigs, and of the acting career that followed. Listen to find out how she became an unofficial ambassador for Coca-Cola, how Jaffrey learned to swim with the aid of a watermelon, and how she joined in a peace prayer with Gandhi.

In conversation with Anusha Balasubramanian. Anusha spends her days as an executive assistant at a Philadelphia investment firm, but her greatest passions are books, cooking, and her mother's idli. Lauded as the ''queen of Indian cooking'' (Saveur), Madhur Jaffrey is largely credited for bringing her home country's cuisine to America with 1973's An Invitation to Indian Cooking. She has since authored more than a dozen James Beard Award–winning cookbooks. Also an acclaimed actor, Jaffrey won the Silver Bear for Best Actress at the 1965 Berlin Film Festival for her role in the Merchant Ivory film Shakespeare Wallah. With more than 70 easy-to-replicate recipes, her new cookbook offers a guide to making Indian cuisine with one of America's new favorite kitchen gadgets. Join us to hear stories from her long and varied career. (recorded 5/10/2019)

In this episode of The Awful and Awesome Entertainment Wrap, hosts Rajyasree Sen and Abhinandan Sekhri discuss the latest How To Train Your Dragon, Vice, Us, A Star is Born, The Favourite and much more.The podcast kicks off with Abhinandan and Rajyasree discussing animated movies, particularly the How To Train Your Dragon series. Though Abhinandan liked the earlier parts, the latest offering didn't captivate him. Rajyasree, who's not passionate about animated movies, moves on to the Oscar-nominated movie Vice, a comic-biopic on former US Vice President Dick Cheney. She says the movie captures the nature of politics at the time, Cheney's relationship with Donal Rumsfeld, and the charismatic interactions and motivations of the wives of prominent political leaders.Abhinandan expresses his dissatisfaction with Jordan Peele's movie Us (2019) which may also stem from his dislike of horror films in general. He says he predicted the plot minutes into the movie. Rajyasree says she enjoys most of Peele's work. "Everything is a commentary with Jordan Peele.” She recommends Get Out by the same director. Moving on to the movie A Star is Born, Rajyasree says the actors' performances and the movie in general were adequate, but not challenging. Abhinandan remarks that with musicals, there are often two kinds of reviews: those who like the movie too much, and those who didn't. He says: "A Star is Born, like La La Land, had two kinds of reviews. There were the La La Land haters and there were people who said it was just the most amazing film ever. Same thing with A Star is Born.”Rajyasree then gives a brief synopsis of the movie The Favourite, saying she enjoyed watching it and found it funny. Abhinandan seems to lose interest just from its description. Rajyasree then says she found the mini-series A Very English Scandal extremely intriguing and amusing, and a wonderful commentary of the time. "It's very funny because it's British, right?" she says. Abhinandan agrees that British humour is very good.The discussion also spans Akshay Kumar's new advertisement for Suthol and Madhur Jaffrey's music video Nani. Rajyasree and Abhinandan also plan on watching the upcoming movies PM Narendra Modi and The Tashkent Files—notwithstanding their dread.Tune in for more! See acast.com/privacy for privacy and opt-out information.

In this episode of The Awful and Awesome Entertainment Wrap, hosts Rajyasree Sen and Abhinandan Sekhri discuss the latest How To Train Your Dragon, Vice, Us, A Star is Born, The Favourite and much more.The podcast kicks off with Abhinandan and Rajyasree discussing animated movies, particularly the How To Train Your Dragon series. Though Abhinandan liked the earlier parts, the latest offering didn't captivate him. Rajyasree, who's not passionate about animated movies, moves on to the Oscar-nominated movie Vice, a comic-biopic on former US Vice President Dick Cheney. She says the movie captures the nature of politics at the time, Cheney’s relationship with Donal Rumsfeld, and the charismatic interactions and motivations of the wives of prominent political leaders.Abhinandan expresses his dissatisfaction with Jordan Peele’s movie Us (2019) which may also stem from his dislike of horror films in general. He says he predicted the plot minutes into the movie. Rajyasree says she enjoys most of Peele's work. "Everything is a commentary with Jordan Peele.” She recommends Get Out by the same director. Moving on to the movie A Star is Born, Rajyasree says the actors' performances and the movie in general were adequate, but not challenging. Abhinandan remarks that with musicals, there are often two kinds of reviews: those who like the movie too much, and those who didn't. He says: "A Star is Born, like La La Land, had two kinds of reviews. There were the La La Land haters and there were people who said it was just the most amazing film ever. Same thing with A Star is Born.”Rajyasree then gives a brief synopsis of the movie The Favourite, saying she enjoyed watching it and found it funny. Abhinandan seems to lose interest just from its description. Rajyasree then says she found the mini-series A Very English Scandal extremely intriguing and amusing, and a wonderful commentary of the time. "It's very funny because it's British, right?" she says. Abhinandan agrees that British humour is very good.The discussion also spans Akshay Kumar's new advertisement for Suthol and Madhur Jaffrey's music video Nani. Rajyasree and Abhinandan also plan on watching the upcoming movies PM Narendra Modi and The Tashkent Files—notwithstanding their dread.Tune in for more! See acast.com/privacy for privacy and opt-out information.

Actress and cookbook author Madhur Jaffrey explains why clichés about British food are out of date — thanks mainly to the influence from immigrants. And the founder of the Young China Global Group explains what he's discovered about China's millennials — and about how their expectations for the future are changing China, and the world. For more information on Travel with Rick Steves - including episode descriptions, program archives and related details - visit www.ricksteves.com.

In this episode sponsored by MY WINDOW BOX (www.mywindowbox.com) Joff Elphick talks to scientist, gardener, cook, and former Tomorrows World presenter (1974-1994) Judith Hann. Judith released a book 'Herbs-delicious recipes and growing tips to transform your food' in 2017 and it was promptly recognised by Gardens Illustrated as one of the top 14 gardening books of the year. Topics mentioned include The Herb Society, David Bellamy, fresh herbs in the 60's, Delia, Madhur Jaffrey, Ken Hom, and Franco Taruschio. We are treated to a guided tour of Judith's herb garden where we look at her collection of herbs and discuss herb teas, herb sugars, pruning, cup cakes, and seed collecting. Joff reminisces about nearly setting the kitchen on fire during a 'coffee' making experiment, while Judith reminisces about the headline-making story of Rick Stein, Chalky, and the murdered pet rabbit; Judith gives her side of the story!! Judith has a herb school Hanns Herbs and you can find venue details and dates at www.hannsherbs.co.uk  She also has a beautiful barn you can stay at surrounded by her garden. Take a look at www.baxtersfarmbarn.co.uk Jane Perrone (www.janeperrone.com) Gardening Editor for The Guardian makes an appearance to give us details about her popular podcast 'On The Ledge' where she discusses just about everything you could need to know about growing houseplants. Finally Joff and his old gardening chum Geoff Carr www.geoffreycarr.co.uk talk about a highly efficient bulb planter in a product review. Find out more about Joff at www.joffelphick.co.uk.

Today on The Neil Show, The Total Tutor Neil Haley will interview Sarayu Blue and Paul Adelstein of NBC's I Feel Bad. Emet is the perfect mom, boss, wife, friend and daughter. OK, she's not perfect. In fact, she's just figuring it out like the rest of us. Sure, she feels bad when she has a sexy dream about someone other than her husband, or when she pretends not to know her kids when they misbehave in public, or when she uses her staff to help solve personal problems. But that's OK, right? Nobody can have it all and do it perfectly. From executive producer Amy Poehler comes a modern comedy about being perfectly OK with being imperfect.   The cast includes Sarayu Blue, Paul Adelstein, Madhur Jaffrey, Brian George, James Buckley, Zach Cherry and Johnny Pemberton.   Aseem Batra will write and executive produce. Julie Anne Robinson will direct and executive produce the pilot. Amy Poehler, Dave Becky and Josh Maurer also executive produce. “I Feel Bad” is produced by Universal Television, Paper Kite Productions, CannyLads Productions and 3 Arts Entertainment.

Join us for five unforgettable dishes from one extraordinary life as the food writer and actress Madhur Jaffrey reveals some rather surprising mealtimes - from a swimming lesson with a watermelon, to a dinner disaster with jazz legend Dizzy Gillespie. The food writer and award-winning actress has written more than 15 cookbooks, many of them bestsellers, and has been credited with changing the way people outside India think about the country’s food. She joins Emily Thomas to talk about the meals that have shaped her remarkable career. This episode was first broadcast on 17 October 2017. (Photo: Madhur Jaffrey. Credit: Manny Carabel/WireImage via Getty Images)

One of our favorite ways to spend a Friday evening is celebrating food activism– so we completely lucked out on January 19th, when HRN had a front row seat at the Good Food Awards. This is the 8th year that the organization has spotlighted the many food producers across the country who are currently excelling at social good and sustainability, while also creating delicious food. 199 winners– from 15 different categories– received medals, and along the way, we also heard inspirational speeches from some of the winners, plus icons Alice Waters, Madhur Jaffrey, and Sarah Weiner, founder of the Good Food Awards, emceed by the one and only Sam Mogannam of Bi-Rite Market. Tune in to hear these speeches and more from the ceremony. Heritage Radio Network On Tour is powered by Simplecast

In this special Curry Club, Ghillie Basan and Sumayya Usmani are joined by the Queen of curry, Madhur Jaffrey. Since the moment she first appeared on our TV screens over 35 years ago Madhur made curry go mainstream. She has influenced has influenced home cooks and chefs throughout the western world. Yet lots of her food is deliciously simple, as Ghillie and Summaya find out when Madhur makes them Bazaari Aloo, a version of potatoes with cumin and asafetida Throughout the programme they explore how food gives you a sense of identity, the role it plays in defining community and their mutual love of spice.

Join us for five unforgettable dishes from one extraordinary life as the food writer and actress Madhur Jaffrey reveals some rather surprising mealtimes - from a swimming lesson with a watermelon, to a dinner disaster with jazz legend, Dizzy Gillespie. The food writer and award-winning actress has written more than 15 cookbooks, many of them bestsellers, and has been credited with changing the way people outside India think about the country’s food. She joins the BBC's Emily Thomas to talk about the meals that have shaped her remarkable career. (Photo: Madhur Jaffrey. Credit: Penguin Books)

Host Kerry Diamond is joined by guests Sara Franklin, Julia Moskin, Madhur Jaffrey, Lidia Bastianich, and Joan Nathan to celebrate the life of the legendary Judith Jones. The literary and cookbook editor passed away on August 2nd at the age of 93. Judith discovered The Diary of a Young Girl by Anne Frank and later went on to edit, shape, and champion the likes of Julia Child, Edna Lewis, Lidia Bastianich, Madhur Jaffrey, Marcella Hazan, and more. She clearly prized diversity when it came to people and palates and she certainly did her part to support women in the world of food. She will be missed. Radio Cherry Bombe is powered by Simplecast

Guest: Madhur Jaffrey Food connoisseur and acclaimed chef/writer Madhur Jaffrey lightens our hearts as we travel through orchards in Delhi, picnic in the Himalayan foothills, and learn the art of ... The post Climbing the Mango Trees appeared first on Danielle Lin Show.

Get a personal look at India as BBC reporter Nick Bryant tells us what he learned about Indian society while he was stationed in New Delhi, and actress Madhur Jaffrey shares childhood memories from the sunset of the imperial era. Plus, friends from Italy tell Rick how they cope with the everyday chaos of their country, and how travelers can prepare for inevitable Italian-itinerary surprises. For more information on Travel with Rick Steves - including episode descriptions, program archives and related details - visit www.ricksteves.com.

On the final episode of the first season of the MUNCHIES podcast, we speak to legendary actress and culinary icon, Madhur Jaffrey, who brought Indian cuisine to the west, about her cultural impact and why she believes cooking and acting are very similar. See acast.com/privacy for privacy and opt-out information.

Regarded by many as the world authority on Indian food, Madhur Jaffrey is an award-winning actress and bestselling cookbook author. Her first book, “An Invitation to Indian Cookery,” was published in 1973 and her series for BBC television, “Madhur Jaffrey’s Indian Cookery,” made her a household name. She has appeared in over 20 films, including Merchant Ivory’s “Heat and Dust,” and written more than 20 books, including ‎”Madhur Jaffrey’s Ultimate Curry Bible” and “Curry Easy.” Her newest book is “Vegetarian India.” var array = eval('[{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/madhur-jaffrey/jaffrey-author-photo/","src":"http://heritageradionetwork.org/wp-content/uploads/2015/11/Jaffrey-Author-Photo-.jpg","title":"Jaffrey Author Photo","0":"http://heritageradionetwork.org/wp-content/uploads/2015/11/Jaffrey-Author-Photo--900x1427.jpg","1":640,"2":1015,"3":true},{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/madhur-jaffrey/vegetarian-india/","src":"http://heritageradionetwork.org/wp-content/uploads/2015/11/VEGETARIAN-INDIA.jpg","title":"VEGETARIAN INDIA","0":"http://heritageradionetwork.org/wp-content/uploads/2015/11/VEGETARIAN-INDIA-900x1165.jpg","1":640,"2":828,"3":true}]'); galleryArrays.push(array); document.write(""); > #### “I’m well traveled, so, in a sense I have a very good sense of all food the world over.” [34:30] “I roasted an ingredient and I realized all I had to do was put some Indian chutney on it, put it in the oven, and it’s done! Chutney is like money in the bank.” [43:40] –Madhur Jaffrey on Radio Cherry Bombe

A longtime editor at Alfred A. Knopf, JUDITH JONES brought us beloved cookbooks Julia Child, Lidia Bastianich, James Beard, Marion Cunningham, Marcella Hazan, Madhur Jaffrey, Edna Lewis, Joan Nathan and Jacques Pépin, among others. Her new book, LOVE ME, FEED ME, provides delicious recipes for humans and their canine companions to enjoy. KAREN PAGE is a James Beard Award-winning author whose new THE VEGETARIAN FLAVOR BIBLE has been cited as one of "The Best Cookbooks of 2014" by top media. This show is broadcast live on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Madhur Jaffrey is a celebrated actress, television and radio presenter, and author. Born in Delhi, she developed a passion for Indian cuisine as a young drama student in London. Listen to her talk on food as the most ingestible form of culture, and the idea that no matter where your life may take you, your “taste of home” — the things your mouth has been trained to eat since the moment you were born — never fade away.

Get a personal look at India: BBC reporter Nick Bryant tells us what he learned about Indian society while he was stationed in New Delhi, and actress Madhur Jaffrey shares childhood memories from the last days of British colonialism. Plus, friends from Italy tell Rick how they cope with the everyday chaos of their country, and offer tips for handling the kind of schedule surprises you may encounter while traveling in Italy. For more information on Travel with Rick Steves - including episode descriptions, program archives and related details - visit www.ricksteves.com.

Darina Allen is Ireland’s best-known chef and culinary ambassador. She’s the founder of Ballymaloe Cookery School, now the countries longest running cooking school and a globally- renowned institution that has hosted and taught some of the world’s greatest chefs (including Marcella Hazan, Alice Waters, and Madhur Jaffrey.) In addition, she hosted a cooking Television program Simply Delicious for nine seasons, which is credited with teaching generations of Irish how to cook and earned her comparisons to Julia Child; she has also written a column for the Irish Examiner since 1998. Allen is a champion of locally grown, organic produce, and is responsible for starting Ireland’s first farmer’s market. Against all odds – Darina was able to follow her food dreams. This was brought to you by Heritage Foods USA.

The stereotype of bland food in Britain is changing. Actress and cookbook author Madhur Jaffrey tells us how Britain has become a "Curry Nation." Also, the owner of a fair trade coffee company explains the workings of the coffee industry, from the perspective of the growers. For more information on Travel with Rick Steves - including episode descriptions, program archives and related details - visit www.ricksteves.com.

Guest: Madhur Jaffrey Regarded by many as the world authority on Indian food, Madhur Jaffrey is an award-winning actress and bestselling cookery author. She shares her life filled with spices ... The post Madhur Jaffrey: Flavors of India appeared first on Danielle Lin Show.

Sheila Dillon meets Madhur Jaffrey, Indian cooking legend, who's just returned from the sub-continent on her latest adventures into its vast food culture.This year the actress, broadcaster and food writer turns eighty. She left Delhi sixty years ago to pursue a career in the west, but still remains the world's most influential and respected exponents of Indian cuisine. With her BBC television series and more than fifteen books she's managed to convey the rich history and flavours of authentic Indian regional cooking. Now, as India becomes one of the most important economies in the world, and a nation increasingly interested in western tastes and modern brands, Sheila meets Madhur to reflect on her early food life in Delhi and to ask her about a rapidly changing India.This is a life story of exquisite family meals in the 1930's that mixed British and Indian traditions, of school lunches where food would be shared between friends from very different food backgrounds and where watching a mushroom dish, "devoured by greedy men" was one of the images that led her to leave India. The programme also includes a fascinating encounter between Madhur and a British food tradition, chips with curry sauce.Producer: Dan Saladino.

Madhur Jaffrey: Om Jai Jagdish Hare - Anuradha Paudwal; My Favourite Things -Julie Andrews

This week presenter Richard Coles talks to comedian and self-proclaimed libertarian anarchist Mark Thomas and ex-Guantanamo guard Brandon Neely. Madhur Jaffrey insists on an choosing three Inheritance Tracks, and a listener explains why his soul is soothed by the sound of the dishwasher. We also find the answer to the little-asked question: what is the secret life of country singer-songwriter kd lang? Plus poet Luke Wright. Producer: JP Devlin.

Madhur Jaffrey: Om Jai Jagdish Hare - Anuradha Paudwal; My Favourite Things -Julie Andrews

SAJA, the South Asian Journalists Association, and SAMMA, South Asians in Media, Marketing and Entertainment Association, present the latest in their series of high-profile webcasts - via BlogTalkRadio.com - with some of the leading South Asian names in global media, arts, entertainment, politics and much more... Meet Aasif Mandvi, one of the most recognizable South Asian names working in American entertainment today. He's a star on "The Daily Show with Jon Stewart" and a film and stage actor. He'll discuss his new movie, "Today's Special." From the production notes: This super-feel-good foodie comedy, young Manhattan chef Samir rediscovers his heritage and his passion for life through the enchanting art of cooking Indian food. Samir (Aasif Mandvi) is a sous chef who dreams of becoming the head chef at an upscale Manhattan restaurant. When he is passed over for a promotion, he impulsively quits and intends to go to Paris and apprentice under a master French chef. His dreams must be put aside after his father has a heart attack and Samir is forced to take over Tandoori Palace, the nearly bankrupt family restaurant in Jackson Heights. Starring and written by Aasif Mandvi. The film also stars Madhur Jaffrey, Harish Patel, Naseeruddin Shah, Jess Weixler, Kevin Corrigan, and Dean Winters. More on the film at http://www.todaysspecial.com * Questions to saja@columbia.edu

Neil MacGregor continues his retelling of human history using 100 selected objects from the British Museum. This week he explores the profound changes that humans experienced at the end of the Ice Age. By this period, humanity is reconsidering its place in the world and turning its attention to food, power, worship, and human relationships. But then, as now, one of the most important parts of human existence was finding enough food to survive. Taking a pestle from Papua New Guinea as an example, Neil asks why our ancestors decided to grow and cook new foods. The answer provides us with a telling insight into the way early humans settled on the land. Becoming farmers and eating food that was harder for other animals to digest made us a formidable force in the food chain. The impact on our environment of this shift to cookery and cultivation is still being felt. Neil is joined by Indian food writer Madhur Jaffrey, campaigner Sir Bob Geldof and archaeologist Professor Martin Jones

Madhur Jaffrey is an actress who has now become as well-known as a writer and broadcaster on Indian and Far Eastern cooking. In conversation with Roy Plomley, she talks about the films she has made with James Ivory, including Heat and Dust. She also recalls how she came to be a cookery expert, and she chooses eight records she would take to the mythical island.[Taken from the original programme material for this archive edition of Desert Island Discs] Favourite track: Violin Concerto - 1st Movement by Roque Cordero Book: Blank book Luxury: Whiskey

Madhur Jaffrey is an actress who has now become as well-known as a writer and broadcaster on Indian and Far Eastern cooking. In conversation with Roy Plomley, she talks about the films she has made with James Ivory, including Heat and Dust. She also recalls how she came to be a cookery expert, and she chooses eight records she would take to the mythical island. [Taken from the original programme material for this archive edition of Desert Island Discs] Favourite track: Violin Concerto - 1st Movement by Roque Cordero Book: Blank book Luxury: Whiskey