Podcast appearances and mentions of Melissa Clark

What's the best thing you've ever made with a pound of strawberries? Whether you've picked up a perfect pint at the farmers market or opened a slightly-too-early clamshell from the store, we'll show you how to coax the deepest, juiciest flavor from your summer strawberries—no matter where you got them or what shape they're in. By the end of this episode, you'll:Learn how to turn a pound of strawberries into show-stopping desserts like a giant sheet pan pastry or a tender, easy-to-make cakeDiscover a silky strawberry tiramisu, layered with tropical juice-soaked ladyfingers and clouds of whipped mascarponeGet inspired by summery ideas beyond dessert, like a fruity iced tea with an unexpected ingredient upgrade, and a way to use up those past-their-prime berries for a tangy, refreshing drink.Hit play now and walk away with your new go-to strawberry recipe (or eight) before berry season passes you by! ***Links:Strawberry summer cake via Smitten Kitchen, and her sheet cake version for when the 9” cake isn't enough Giant strawberry turnover (like a giant pop tart) by Yossy Arefi for NYT Cooking (unlocked)Ina Garten's Strawberry Country CakeDouble strawberry shortcakes by Melissa Clark for NYT Cooking (unlocked) Sonya's strawberry tiramisu and watch her make it on ABC/KATU's AMNWGabrielle Hamilton's strawberry milk from her cookbook Prune, via Smitten Kitchen How to make strawberry shrub with two separate techniques from Food52Strawberry Hibiscus Limeade by Millie Peartree for NYT Cooking, that makes use of overripe berries***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Order Sonya's cookbook

Ever wonder what food people actually cook when guests come over—and why those recipes always work?In this episode, Adam Roberts—aka The Amateur Gourmet—takes us inside his kitchen, shares his favorite cookbooks and go-to recipes, and tells us all about his fantastic debut novel, Food Person. We talk summer cooking, dinner party philosophy, and why even a slightly undercooked salmon can still lead to a great night.By the end of this episode, you'll:Get a sneak peek at Food Person, Adam's twisty, funny, page-turning, novel (think The Devil Wears Prada, but for cookbook publishing).Discover the dessert that never fails a dinner party. Find out the #1 mistake home cooks make when hosting, and the mindset shift that turns chaos into calm.Press play for Adam's best dinner party advice, his all-time favorite cookbooks, and the recipes he relies on most to make hosting feel like a breeze. ***Links:Food Person, Adam Roberts' debut novel, is out now!Subscribe to Adam's Amateur Gourmet Newsletter on SubstackFollow Adam on InstagramAdam's cookbook recs from today's episode: The Barefoot Contessa books (especially for beginners)Or level up your home cooking with Mozza at Home, by Nancy Silverton and Carolyn CarrenoFor the best homemade ice cream recipes and techniques, check out David Leibovitz's The Perfect Scoop Anything by Melissa Clark is dependably excellent Some of the cookbooks highlighted in Food Person: The Zuni Cafe Cookbook, The Chez Panisse Cookbook, and The Auberge of the Flowering HeartFood writing that has inspired Adam:Calvin Trillin Amanda Hesser's

Are you searching for easy recipes that you can make ahead and might even feed a crowd? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll discover a farmers market-inspired kale and strawberry salad and our go-to chicken salad recipe; both are ideal for lunch prep, or even a laid-back summer dinner. We're also answering a listener's question, and you'll discover how to take two classic chicken dishes and turn them each into make-ahead-friendly braises that make hosting that much easier.Tune in for a quick dose of home cooking inspiration!***Links:Sonya's Strawberry, kale, almond date salad from our Substack, inspired by Emily Park's take on the strawberry, sugar snap pea, turnip salad from Hetty Lui McKinnon's Tenderheart Cookbook Kari's chicken salad from our SubstackThe Silver Palate's Chicken Marbella from NYT Cooking (unlocked)Melissa Clark's sweet and spicy roast chicken from NYT Cooking (unlocked)Sonya's one-pot chicken, potato, and prune dish A gremolata from The Kitchn to top your chicken with ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

The BanterThe Guys talk about Francis' decadent evening the night before with some industry mavens and a hog's head.The ConversationThe Restaurant Guys talk with writer Melissa Clark about her new cookbook Chef Interrupted which simplifies chef's recipes for the home cook. The discuss cooking shortcuts, macaroni and cheese and kitchen gadgets that make your meal preparation easier and prettier.The Inside TrackThe Guys are loyal readers of Melissa's articles and they love the concept of her new cookbook. Mark even gave her a tip.Mark: The fact that water should never touch your pepper was one of those things we just classically learned in my family. In my family, we would wash with olive oil. Melissa:  That is such a good idea! If I had a recipe from you in this book, that's the kind of thing that would come out in the conversation we'd have. And I'd write it down because I think that's brilliant!Melissa Clark on The Restaurant Guys Podcast 2006BioMelissa Clark is an American food writer, cookbook author and New York Times columnist. Clark has been a regular guest on television series such as Today show, Rachael Ray and Iron Chef America and on several radio programmes. In her early career, Clark was a freelance writer for various publications, including the New York Times. In 2007, she began her weekly "A Good Appetite" column at the New York Times and she became a full-time staff writer at the Times in 2012.Melissa has written more than 40 cookbooks.She's won two James Beard Foundation awards and two IACP awards (International Association of Culinary Professionals) Her work has also been selected for the Best American Food Writing series.InfoMelissa's bookChef, Interrupted: Delicious Chefs' Recipes That You Can Actually Make at HomeMelissa's sitehttps://www.melissaclark.net/Benriner SCome see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Scott Conant. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Could a one-pot braised chicken dish be the answer to "What should I make for dinner?"In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to cook up a Central-Asian inspired chicken and potato dish that has an unexpected ingredient, and you'll discover how to make a classic French coq au vin that's make-ahead friendly and perfect for feeding a crowd.Tune in for a quick dose of home cooking inspiration!***Links:Sonya's one-pot chicken and potatoes with prunes for The NosherKari tried out Melissa Clark's coq au vin for NYT Cooking, we also love the coq au vin recipe by Ina Garten, or a slightly easier version by Damn DeliciousFor more braising dishes, check out our braises episode “Cooking low and slow…” ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

We have Ollie to thank for bringing us this ep about a topic near, if not dear: the headache of feeding ourselves and others. (We have to do this multiple times a day?!?!). The app helps you figure out what to cook, makes your grocery list, and *learns what you like*—it's a whole thing, and we're grateful for the robots for helping us with this task. In related topics: our always-on-hand grocery items and supermarket immersive theater.   Stuff always in our pantries/fridges: Chara's Kitchen Barbeque Sauce, Kewpie Roasted Sesame Dressing (the made-in-Japan version!), Mutti Cherry Tomatoes, Bjorn Qorn (related:nutritional yeast), Chaokoh Coconut Milk, The Rice Factory Rice, Painterland Sisters Skyr Yogurt, Portugalia Market tinned fish.    Recipes we love rn include Eric Kim's shredded chicken in the Instant Pot for Food52, Sarah DiGregorio's salmon and kimchi skillet for NYT Cooking, Smitten Kitchen's slow-roasted sweet potatoes, and the tofu sheet-pan dinner from the cookbook Kid in the Kitchen by Melissa Clark,    Two exceptional easy-cooking cookbooks with companion newsletters: What to Cook When You Don't Feel Like Cooking by Caroline Chambers and Small Victories by Julia Turshen.   Download Ollie today in the app stores or at ollie.ai/athingortwo to save two of the recipes we're cooking most.   What's your grocery routine looking like? Share with us at 833-632-5463, podcast@athingortwohq.com, @athingortwohq, or in our Geneva.   Let Ollie help you figure out dinner: Download the free app and use the promo code ATHINGORTWO to cook what we're cooking. YAY.

Melissa Clark is the author of more than 30 cookbooks, and a writer at the New York Times, where she appears in a weekly cooking video series.  She's known for her passionate, but casual, approach to cooking, and her love of anchovies. Emily Weinstein is the editor-in-chief of NYT Cooking and Food whose latest book is “Easy Weeknight Dinners”.  On February 10, 2025, Melissa Clark and Emily Weinstein came to the Sydney Goldstein Theater to be interviewed by San Francisco Chronicle food critic MacKenzie Chung Fegan.  

Why do so many high-achieving, perfectionist moms struggle with anxiety and burnout? Because we've been taught to equate our worth with productivity. In this episode, Dr. Whitney Casares dives deep into the roots of hustle culture, workaholism, and the pressure to always be "on." Drawing from insights in Melissa Clark's Never Not Working and her own experiences as a pediatrician and working mom, she explores the hidden costs of over-functioning—from mental health struggles to strained relationships. Most importantly, she offers practical strategies for setting boundaries, redefining self-worth, and reclaiming presence over productivity. If you've ever felt like you can't slow down, this episode is for you.Full show notes here.

Bored of the same old side of steamed or roasted broccoli? Let's change that! Whether you're looking for quick weeknight meals, vibrant salads, or rich vegetarian mains, this episode is full of broccoli boosts! By the end of this episode, you'll discover:A crispy sheet pan meal that will liven up any night of your weekThe broccoli salad with an unexpected dressing that's designed for meal prep or potlucksA surprising technique that transformers broccoli into a meltingly soft addition to pasta or crostiniTune in now and discover how to make broccoli the most exciting part of your plate! ***Links: Three ingredient smashed crispy Parmesan broccoli from Live Eat LearnRoasted broccoli with nutritional yeast from Something Nutritious – Kari likes to cut up the florets super small so they're more popcorn-sizedSonya's sheetpan crispy harissa tofu, chickpeas, and broccoliRoasted broccoli + chickpeas with herb jalapeno topping can be found in Cook Beautiful by Athena CalderoneQuinoa and broccoli spoon salad by Sohla El-Waylly for the NYT CookingHetty Lui McKinnon's broccoli, date, and pistachio saladPecorino Fried Bread with Broccolini by Melissa Clark for NYT Cooking, or try Smitten Kitchen's broccoli melts for something similarAlice Waters' long cooked broccoli from The Art of Simple FoodRoasted broccoli and potato tacos with fried eggs by Kay Chun for NYT Cooking, and here's the same recipe via the Baltimore Sun***Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our newsletter here for special offers and opportunitiesOrder Sonya's debut cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Guest host Carole O'Neill's guest today on the Online for Authors podcast is Melissa Clark Bacon, author of the book Through Her Lens. Melissa took her first photo with her grandfather's Kodak instamatic camera, complete with a bluecoat flashcube. By high school, she transitioned to 35mm black and white film and a PentaxK-1000. When the four corners of single silver gelatin prints she made constrained her storytelling, she moved to collections of images and finally to the written word. It took years to complete her novel (ten if you must know) and the process left her longing to make, so she began teaching herself photographic transfer and hand applied emulsion processes along with handwork like embroidery. This exploration of traditional photo making and women's work, combined with a female protagonist who invaded her waking and sleeping hours, shifted the focus of her work from children and the work of the hand to the undervalued and overlooked contributions of women.   In Carole's book review, she stated Through Her Lens is a historical fiction by Melissa Bacon Clark. Millicent Trayford spent her days as a member of the Women's Auxiliary Air Force assigned to Britain's Central Intelligence Unit's headquarters. As the newest member of Operation Crossbow, she worked reconnaissance in order to stop V1 flying bombs and V2 rockets before D-Day. But Millie's real desire was to use her camera in the middle of the action to tell the story of women's strength and vitality before their contributions in the war effort were lost to history.   Melissa Bacon Clark does a seamless job moving from fact to fiction as we imagine the horror of innocent families running for shelters as the sirens rang out against the backdrop of World War II. I thought I had my fill of WWII novels, but Through Her Lens is a very different look at a time in history worth reading, and the latest in the untold stories of the war's female heroes.   Subscribe to Online for Authors to learn about more great books! https://www.youtube.com/@onlineforauthors?sub_confirmation=1   Join the Novels N Latte Book Club community to discuss this and other books with like-minded readers: https://www.facebook.com/groups/3576519880426290   You can follow Author Melissa Clark Bacon: Website: https://www.melissaclarkbacon.com/ FB: @melissa.bacon.127 IG: @melissa_clark_bacon   Purchase Through Her Lens on Amazon: Paperback: https://amzn.to/3Zl9niI Ebook: https://amzn.to/3OprZI6   Teri M Brown, Author and Podcast Host: https://www.terimbrown.com FB: @TeriMBrownAuthor IG: @terimbrown_author X: @terimbrown1   #melissaclarkbacon #throughherlens #historicalfiction #wwiifiction #terimbrownauthor #authorpodcast #onlineforauthors #characterdriven #researchjunkie #awardwinningauthor #podcasthost #podcast #readerpodcast #bookpodcast #writerpodcast #author #books #goodreads #bookclub #fiction #writer #bookreview *As an Amazon Associate I earn from qualifying purchases.

Did you know we're spending over 11% of our disposable income on food—the highest amount since 1991? It's time to take control of our grocery bills and find joy in the kitchen. That's why we're revisiting one of our favorite episodes with New York Times food columnist Melissa Clark, author of Dinner in One, and over 40 other cookbooks. Melissa shares her genius tips for cutting down on time and effort in the kitchen while maximizing flavor. From one-pan wonders to her philosophy of simplifying recipes (and minimizing cleanup), she makes cooking accessible—even for those who think they're too “lazy” to cook. Plus, Melissa talks about her must-have pantry staples, freezer essentials, and why she no longer keeps potatoes on hand. Learn more about our Finance Fixx program here. Use code PODCAST for a $100 discount. Interested in learning more about investing alongside hundreds of other women? Join us every other Monday night on Zoom at investingfixx.com. Have a question for us? Write to us at mailbag@hermoney.com. While you're at it, join the HerMoney community! For the latest episode drops and financial news-you-can-use, subscribe to our newsletter at Hermoney.com/subscribe! Use promo code HERMONEY at the link below to get an exclusive 60% off an annual plan at https://incogni.com/hermoney. The HerMoney with Jean Chatzky podcast is sponsored by Edelman Financial Engines. The podcast team and its host are neither employees nor clients of EFE, however, the show does receive fixed compensation and is a paid endorser and therefore has an incentive to endorse EFE and its planners. To learn more about the sponsorship, please visit PlanEFE.com/HerMoney. Please contact advertising@airwavemedia.com if you would like to advertise on our podcast, and to learn more about Airwave, head to www.airwavemedia.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

What do the Eater layoffs mean for food media in Los Angeles? Did Bill Addison's review of Vespertine get us more or less excited to visit the two Michelin-star juggernaut? And what to make of Melissa Clark's underwhelming experiences at Thomas Keller's Per Se and The French Laundry? Father Sal's with us today to discuss all of the above, plus a controversy at Long Beach's Roscoe's Chicken and Waffles, a bold proclamation of the best fast food item in America, and quote-unquote intrepid food influencer whose rating every steakhouse chain from the comfort of his own Tesla.  In Part 2, we're joined by Reilly Cox and Luke Reyes for the second installment of our Opening Cafe Esca series. If you missed Part 1, this is our series where Luke and Reilly are bringing us along in their journey of opening an ambitious new Italian restaurant in a stunning Arts District development come March of 2025. For today's conversation, I met up with Reilly and Luke at their very much under-construction restaurant space, to hear about how they've been working with their designer on a design concept that presents a modern Italian dining experience able to convey warmth while also standing out amidst the sea of Italian restaurants in Los Angeles. Today's convo will focus on the concept of the design, and our next installment coming up in a few weeks will center around the nitty gritty of bringing that vision to life by way of materials, permitting, budget constraints, and more. Helpful Links: News about the Eater layoffs https://www.businessinsider.com/vox-media-lays-off-staff-at-lifestyle-brands-thrillist-eater-2024-12 Vox Media Union statement https://www.wgaeast.org/wgae-vox-media-union-statement-on-layoffs-at-thrillist-and-east/ Voc Media Union relief fund https://x.com/vox_union/status/1866132381758886148 Bill Addison reviews Vespertine https://www.latimes.com/food/story/2024-12-05/vespertine-culver-city-2024-review-jordan-kahn-bill-addison Melissa Clarke on Per Se and The French Laundry https://www.nytimes.com/2024/11/26/dining/french-laundry-per-se.html Controversy at Roscoe's https://la.eater.com/2024/12/4/24313359/roscoes-house-of-chicken-n-waffles-trump-doll-maga-los-angeles-southern-california The Ringer oral history on best fast food https://www.theringer.com/2024/12/03/food/chick-fil-a-waffle-fries-fast-food-rankings -- Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠ – Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods --- Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

Today's guest is Genevieve Ko, deputy editor and columnist for the Food section of The New York Times and NYT Cooking. Each holiday season, the Times celebrates Cookie Week, which features show-stopping treats made by their Cooking team all-stars. Contributors this year include Cherry Bombe faves Melissa Clark, Claire Saffitz, Samantha Seneviratne, and Sohla El-Waylly. Genevieve coordinated this year's package and joins host Kerry Diamond to talk all about the cookies that made the cut and how everything comes together. They chat about the 2024 Bûche de Noël cookies, turmeric lemon crinkles, and cheesecake stuffed ginger cookies, just to name a few.Genevieve also shares how she got her start in food media, what it was like working with journalist Mark Bittman and Chef Jean Georges, dreaming about cookies, and more. Click here for Claire Saffitz's Bûche de Noël cookie recipe from this year's NYT Cookie Week.This episode was recorded at Newsstand Studios at Rockefeller Center. Thank you to Kerrygold and Meridian Printing for supporting Radio Cherry Bombe.For Jubilee 2025 Early Bird tickets, click here. Order the holiday issue of Cherry Bombe Magazine.Visit cherrybombe.com for subscriptions and show transcripts. More on Genevieve: Instagram, website, NYT Cookie WeekMore on Kerry: Instagram

We had to break in on a Saturday with this very cool conversation with Melissa Clark. Melissa is a prolific cookbook author who wears several hats at the New York Times, where she's currently a food reporter, recipe columnist, and the interim restaurant critic, serving alongside Priya Krishna. We've really enjoyed Melissa's recent string of reviews, most of all her latest report from New York City and Napa, where she gave Thomas Keller's pioneering restaurants, Per Se and the French Laundry, a fresh set of eyes. The review is a wild ride, and the internet was all over it. How did Melissa find her meals, and what does the current state of the Keller empire say about the modern age of fine dining? We go over it all in this great talk.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM MELISSA CLARK:Are the French Laundry and Per Se Still Worth a Splurge? [NYT]Iced Peppermint Cookies [NYT]This Is TASTE 454: Dining in Disguise with Priya Kirshna, Interim New York Times Restaurant Critic [Apple]This Is TASTE 216: Pete Wells [Apple]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today's guest is Emily Weinstein, the Editor in Chief of cooking and food at the New York Times. Emily joins host Kerry Diamond to talk turkey, sides, leftovers, and the super useful new book from NYT Cooking, “Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat.”Click here for one of the book's recipes, Melissa Clark's Lemony White Bean Soup with Turkey and Greens from “Easy Weeknight Dinners.”This episode was recorded at Newsstand Studios at Rockefeller Center. Thank you to Kerrygold and Meridian Printing for supporting Radio Cherry Bombe.For Jubilee 2025 Early Bird tickets, click here. Order the holiday issue of Cherry Bombe Magazine.Visit cherrybombe.com for subscriptions and show transcripts. More on Emily: Instagram, NYT Cooking, "Easy Weeknight Dinners" cookbookMore on Kerry: Instagram

NYT Cooking writer and cookbook author Melissa Clark joins to talk turkey, whether you're cooking it for the first time or looking for ways to shake things up. She'll share tips and take listener calls.

In Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat, Emily Weinstein—Editor in Chief of Cooking and Food for The New York Times—has curated some of the greatest hit dishes from Melissa Clark, Eric Kim, Yewande Komolafe, Ali Slagle, and more. Weinstein is joined by New York Times staff writer Eric Kim, author of the bestselling cookbook Korean American: Food That Tastes Like Home, for a conversation with Carey Polis, a freelance food editor and consultant, and the author of the “Cheese, Book, Restaurant, Thing” newsletter on Substack. This program was held on October 14, 2024. 

Season 6 Episode 37: In this episode, Pete Codella, managing director of business services at the Governor's Office of Economic Opportunity, talks with Melissa Clark, executive director and president of the Eagle Mountain Chamber of Commerce. Clark shares her experience on the Eagle Mountain City Council and highlights her transition from roles in auditing and education to leading the Chamber. Reflecting on her time in public service, she describes her commitment to helping local businesses thrive, especially by offering resources to entrepreneurs lacking business management knowledge. Under her leadership, the Chamber has expanded from 73 to nearly 400 members in over two years. Clark highlights the Chamber's efforts to support local businesses and community development in Eagle Mountain. She emphasizes Chamber membership as vital for new entrepreneurs to network and find support. Clark explains the Chamber's involvement in regional and state business coalitions, such as the Utah Association of Chambers and the Rural Utah Chamber Coalition, which help connect business leaders statewide. She shares the Chamber's focus on practical business education, like the annual "Lunch and Learns" and the 2025 "Money Matters" series, aimed at empowering local businesses with financial insights.

Are you tired of making the same bland, dry, or boring chicken dishes? Whether you're intimidated by the idea of roasting an entire bird or are looking for some chicken dinner inspiration, this episode will delight your taste buds with tried and true techniques, cozy recipes, and easy methods for flavorful and delicious meals any night of the week!By the end of this episode, you'll:Learn how to make a foolproof whole roast chicken that's juicy and packed with flavorDiscover a crowd-pleasing marinated drumstick recipe perfect for hosting big groups or for potlucksFind out why one-pot chicken orzo dishes are the ultimate comfort food solution—without complicated steps or fancy ingredientsTune in now to boost your chicken dinners with these simple yet incredibly delicious techniques and recipes!***Links to from this week's show:Ina Garten's perfect roast chicken recipe and her engagement roast chickenMary Me Chicken by Lindsay Funston for DelishSimple, classic roast chicken by Melissa Clark for NYT CookingGiada De Laurentis' chicken cacciatore Sonya's chicken tinga recipe and her Seattle-style chicken teriyakiLemongrass, soy, ginger drumsticks from Barossa Fine FoodsSam Sifton's soy basted chicken thighs with spicy cashews for NYT CookingColu Henry's skillet chicken with pearl couscous and Moroccan spices for NYT CookingWeeknight fancy chicken and rice by Asha Gomez and Martha Hall Foose for NYT Cooking***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya's free Substack, or order her debut cookbook

Running the #1 Food & Drink Newsletter on Substack, pivoting from freelance recipe development to creating your own content, and writing two cookbooks with Caroline Chambers from What To Cook When You Don't Feel Like Cooking. ----- Welcome to episode 474 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Caroline Chambers. How Caroline Chambers Grew Her Substack Newsletter Into a 7-Figure Business Caroline Chambers is not (and does not identify as) a food blogger. But she does happen to write the #1 Food & Drink newsletter on Substack with one of the most loyal communities around (myself included!). In this interview, Bjork and Caroline chat more about Caroline's early days running her own catering business, how she transitioned into freelance recipe development, and then eventually took the leap into starting her Substack newsletter. She shares her strategies for growing her following, converting subscribers to paid subscribers, providing value to her readers, and why she shares more than just food on her platforms. Oh, AND, she shares the details about her brand-new cookbook (What To Cook When You Don't Feel Like Cooking). In this episode, you'll learn about: From Catering to Cookbooks: Caroline shares her journey from running a catering business to becoming a bestselling cookbook author (with another cookbook coming out called What To Cook When You Don't Feel Like Cooking coming out on August 13th!). You'll hear about how she built a massive following and turned her passion for food into a thriving business. Building a Newsletter Empire: Discover how Caroline turned her Substack newsletter into a 7-figure business, the strategies she used to grow her subscriber base, and her mindset on converting subscribers to paid members. Balancing Growth and Well-being: Caroline opens up about the challenges of managing a large following and the importance of building a strong team. She'll talk about how she maintains her passion for cooking amidst the pressures of running a successful business. Resources: What To Cook When You Don't Feel Like Cooking Caroline Chambers thai-ish steak & noodle salad Pinch of Yum smitten kitchen Barefoot Contessa Woodbridge wines Melissa Clark's column on The New York Times Chronicle Books Just Married: A Cookbook for Newlyweds Tillamook Substack The Personal MBA Patreon What's Gaby Cooking 443: Why David Lebovitz Switched from Blogging to Substack Gary Vaynerchuk Union Square & Co Dan Pelosi What to Cook When You Don't Feel Like Cooking Cookbook Follow Caroline on Instagram Join the Food Blogger Pro Podcast Facebook Group ----- This episode is sponsored by Clariti and Raptive. Learn more about our sponsors at foodbloggerpro.com/sponsors. Interested in working with us too? Learn more about our sponsorship opportunities and how to get started here. If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership.

Is your blender sitting on your counter gathering dust? Or do you regularly make smoothies but wonder how else you can put your blender to use? In this episode, we tackle the common problem of underutilizing your blender, and you'll…Discover how to whip up a delectable breakfast and savory sauces effortlessly, like a tried and true Blintz recipe and an easy aioliLearn how to make creamy, nutrient-packed dressings that are surprisingly non-dairyUnlock the secret to creamy chia puddings and luscious mango lassis If you've ever felt your blender is just taking up cupboard space, we'll show you how it can revolutionize your cooking routine and help you create delicious meals with the push of a button. Tune in now to discover how this versatile kitchen tool can upgrade your next meal!***Links to from this week's show:Mango coconut chia pudding from Ali HookeMango Lassi from Swasthi's Recipes Sonya's savory blintzes recipe (or just use the batter part), and Shannon Sarna's sweet blintzesJulia Child's crepe recipeTraditional aioli from Melissa Clark via NYT Cooking, and cheater's aioli from Cookie & Kate Broccoli Mum's tofu dressing for cabbage salad from TikTok, and Basil tofu dressing (with silken tofu) from Viet World KitchenWhipped Tofu dip recipe by Kate Kassin via Bon Appetit Carrot miso ginger dressing from Nutri BulletLamb and cilantro mint sauce recipe is from the cookbook: Seriously Simple: Easy Recipes for Creative Cooks A similar cilantro mint sauce, but use a blender instead of a food processor to get a better texture Basil oil from the NY TimesSummer gazpacho with coconut water, and Julia Moskin's “Best gazpacho” from the NY TimesChilled golden beet buttermilk soup from the NY Times, and Jamie Oliver's chilled buttermilk beet soup Avocado date shake from Primavera AvocadosSonya's raspberry tahini date shake recipe***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!

We're talking about French cooking ahead of the Paris Olympics. New York Times food writer Melissa Clark has authored over 40 cookbooks including Dinner In French. She joins toshare some recipes, hosting tips as well as her love of all things French.*This segment is guest-hosted by Kousha Navidar.

Lots of people dream of moving to France. Rebekah Peppler made it a reality when she moved from New York to Paris, and today she's the author of three books dedicated to French food, drink, and traditions: “Apéritif,” “À Table,” and her newest, “Le Sud.” She joins host Kerry Diamond to talk about her journey of self-discovery, life in Paris, how her battle with long Covid led to “Le Sud,” her favorite recipes from the book, and why she'd happily be stuck on a desert island with cookbook queen Melissa Clark. Hosted 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 Rebekah: Instagram, website, “Le Sud” bookMore on Kerry: Instagram

We love to bake — so today, we talk about some favorite recipes for these easy go-to bakes. Sara won a prize for quickbread at the Oregon State Fair, Emily brings us tips on making these treats gluten free, and Renee, as always, loves Melissa Clark. Recipes mentioned in this episode: ⁠Carrot loaf cake with tangy lemon glaze (NYT) Banana bread (Weeknight Baking) Spiced banana brown bread (Now & Again) Gluten free zucchini muffins (Sprouted Kitchen) Pumpkin bread (Smitten Kitchen) Most adaptable one-bowl cornmeal pound cake (NYT) Pumpkin maple muffins (NYT) Caramelized brown butter rice krispies treats (NYT) Perfect blueberry muffins (Smitten Kitchen Every Day) Blueberry muffins (Grand Central Baking Book) Cranberry crumb muffins (NYT) Morning glory muffins (NYT) Toasted oat & apple muffins (Small Victories) Sled dog muffins (Simply Julia) Lunchbox harvest muffins (NYT) Figgy buckwheat scone (Good to the Grain) Cookbooks mentioned in this episode: Weeknight baking, by Michelle Lopez Good to the Grain, by Kim Boyce Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers Our guest: Emily Pagliarulo, @ejmaletz on Instagram Cook along with us! Next cookbook episode (releasing 5/15/2024): Vegetable Kingdom, by Bryant Terry

Have you ever dreamed of making crispy, crave-worthy chicken wings at home, but without all the mess? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! You'll want to find out all about Sonya's pantry swap for a lip-smacking wing sauce, plus a vegetarian twist on a classic French stew that will satisfy your cravings and is easy enough to make on a weeknight. Tune in for a quick dose of home cooking inspiration!***Links to from this week's show:Sonya's spiced pomegranate molasses wings Serious Eat's best oven fried chicken wings Melissa Clark's mushroom bourginon from the NY Times***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Join Robert Hardman and Natasha Livingstone for an analysis of "Aberfan" season 3, episode 3 of The Crown.This episode of The Crown depicts a reluctant Elizabeth 2nd questioning the appropriateness of her visiting Aberfan in the days following a disaster in the Welsh town, despite the insistence of those around her. Our thanks to Claire Heeley, Melissa Clark and Kelly Woods who all wrote in to suggest the episode this week. If you'd like us to analyse a favourite episode of The Crown, write to us at: FactOrFiction@mailonline.co.uk.Find out in this episode of The Crown Fact Or Fiction:Was the Queen as emotionless as she is depicted in this episode?Was the Queen as reluctant to visit Aberfan as depicted in The Crown?Did The Crown accurately depict Prince Phillip's attendance at Aberfan?Did the Queen only attend Aberfan after the government briefed the press against her? Plus much more. Tell us which episodes of The Crown are your favourites and we might give them the Fact or Fiction treatment on the next episode of the podcast!Email us at FactOrFiction@mailonline.co.ukor send us a message or voicenote on Whatsapp:07796657512 (start your message with "The Crown" so we know which show you're getting in touch with.)Make sure you're following The Crown: Fact Or Fiction so you don't miss an episode. https://podcasts.apple.com/gb/podcast/the-crown-fact-or-fiction/id1714259572 Hosted on Acast. See acast.com/privacy for more information.

Episode 136  March 14,  2024   Happy Pie Day! On the Needles 4:56 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info     Mystery Gnome KAL!   Bay Area Yarn Crawl!   ADVENTuresome Wrap by Ambah O'Brien, Canon Hand Dyes Victorian Gothic Advent set   OMG heel socks by Megan Williams, Schachenmayr Regia Pairfect Nordland in 6819    Weather or Knot Scarf by Scott Rohr, HolstGarn Coast in Butterfly, Black, Charcoal, Silver Grey, Wisteria, Freesia, Passion Flower   Popped socks by Hunter Hammerson, Three Irish Girls Springvale Sock in Second Star to the Right (nov 2012)-- revamp of original march 2009 pattern   Sun Salutation by Celia McAdams, Miss Babs Yowza in Slate and Temptress Delft and Slinky Slinky Sly       On the Easel 24:29   Secret secret! Woven seagrass chair Lots of sewing and mending On the Table 25:42 The Recipe with Kenji and Deb review   Shallot & Black Pepper stir fry by ali slagle Shallot, veggie, tempeh, ginger/pepper/soy/sherry vinegar   Tofu Shawarma Dinner Salad   Cortney's cooking rut. Using Dinner; Changing the Game by Melissa Clark for inspiration On the Nightstand 35:01 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you!   One Woman Show by Christine Coulson  One Dark Window by Rachel Gillig  One Day by David Nicholls  Half a Soul by Olivia Atwater  Kids Run the Show by Delphine de Vigan, trans by Alison Anderson    One of the Good Guys by Araminta Hall The Women by Kristin Hannah

Have you ever dreamed of saying, “I'm really good at making homemade pasta!”? Or “I've mastered baking French macarons!”? Or perhaps, “Wow, I can cook Indian food with confidence!”?If you've been searching for ways to enhance your culinary skills or simply want to tackle that recipe you've always dreamed of mastering, we're here to help!This week's episode is dedicated to becoming a better home cook by taking on more ambitious cooking projects. We'll share stories about dishes that challenged us, pushed our skills, and provided valuable lessons.Tune in for some surprising tips to elevate your kitchen expertise!How to make cassoulet by Melissa Clark via NYT Cooking Beginner's guide to French macarons from Sally's Baking Addiction Priya Krishna's cookbook, Indian-ish Cookbooks by Madhur Jaffery Homemade pasta dough from 101 Cookbooks Sonya's cherry vareniki and poppy seed roll recipes

Giddyup! This week we're talking about an essential Thingie, being forthcoming with one's universe, the squashissance, cowboy love stories (real and fictional), and, as usual, a whole lot more.Big Thingie Energy: a good vet, specifically cat ‘n bunny caretakers at Catnip & Carrots. Having a moment? Squash. Some recipes we love include Aacorn Squash with Coconut Custard from Kristen Kish for Food & Wine, Soy Glazed Kabocha Squash with Japanese Sesame Seasoning from Season with Spice, Delicata Squash Agrodolce from Athena Calderone for PureWow, and Roasted Honey Nut Squash and Chickpeas With Hot Honey from Melissa Clark for NYT. GRWM audiobooks we're into include Tom Lake by Ann Patchett and You Could Make This Place Beautiful by Maggie Smith (< who you probably know from her poem “Good Bones” and/or her essay “My Marriage Was Never the Same After That.”). We love cowboy love! Get into Lyla Sage's Rebel Blue Ranch series, starting with Done and Dusted and the upcoming Swift and Saddled. Related: the rodeo, Billy Lynn's Long Halftime Walk, and Bella Hadid's cowboyfriend. We love easy crafts! Including decorating these 99¢ frames, rolling beeswax candles, doing fruit and veggie prints (maybe at RecCreate Collective in BK?), and collage journaling like Martina Calvi. Also, we endorse Target's Spritz line of party decorations (balloon arch + gold fringe, hello). We are deep in the Grossy Universe. Do you want any context on the people in our ‘verse? Ask away at 833-632-5463, podcast@athingortwohq.com, @athingortwohq, or even our Geneva. Do your nails so well you impress yourself with Olive & June—20% off your first Mani System when you use our link.YAY.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, we talk to two award-winning authors about their latest work. First, The New York Times cooking columnist Melissa Clark talks to us about her deep dive into the world of salt. From exploring salt harvesting in France to the history and revival of artisanal salts, she walks us through different types of salt and their uses in cooking. She sticks around to answer your cooking questions. Melissa Clark's latest book is Dinner in One, and for a taste of her style, check out her recipe for Roasted Cauliflower & Potatoes with Harissa, Yogurt & Toasted Almonds. Then, award-winning author Crystal Wilkinson talks to us about her new memoir, honoring her maternal ancestors, her kitchen ghosts. She talks about feeling them deeply while cooking and realizing their presence in her life. Crystal's memoir is Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks, and she leaves us with her recipe for Indian Creek Skillet Cornbread. Broadcast dates for this episode:February 9, 2024 (originally aired)Your support is a special ingredient in helping to make The Splendid Table. Donate today.

Are you in search of the best meatballs for your dreams? Ones that you can easily recreate at home, time and time again?Meatballs (and veggie balls) rank among the most beloved and comforting dishes to prepare at home. In this episode, we're excited to share some of our favorite recipes and tips to guide you toward meatball nirvana!From beef and chicken to turkey, lamb, sausage, lentil, and veggie variations, there are numerous ways to roll up a tasty meatball. But is there a method that can streamline the process? Sonya swears by a ratio she's relied on for years, and Kari chimes in with a game-changing restaurant tip (hint: you'll have much less mess in your kitchen!).Additionally, we'll explore delightful sauces and sides that transform a meatball meal from ordinary to extraordinary. Whether you're a seasoned chef or a kitchen novice, this episode is a must-listen for achieving the coziest and most satisfying meatballs every time.***Links to from this week's show:Meatballs with any meat recipe by Melissa Clark via the NY TimesKorean BBQ-style meatballs by Kay Chun via the NY TimesThe Meatball Shop CookbookTurkish lamb kofte meatballs from Turkish Food Travel, and a version with beef from Give RecipeSerious Eats explains the difference between mincing, pressing, and microplaning, garlicSonya's Tefteli (rice meatballs), which can also be found in her new book Braids!Vegetarian Manchurian meatless meatballs from the Twin Cooking ProjectsChinese carrot ball recipe via FoodieChina888 on YouTube***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya's debut cookbook Braids for more Food Friends recipes.

If you don't know Melissa Clark, have we got a treat for you. She's a food columnist for the New York Times and the author of 48 (!!) cookbooks, including one made for this show: “Kid in the Kitchen.” On this episode, Melissa joins Jane and Liz to talk about respecting kids' tastes, when to give up control, and the secret to her viral lentil soup recipe. Books featured in this episode:  Kid In The Kitchen by Melissa Clark Dinner in an Instant by Melissa Clark Recipes featured in this episode: Easy Red Lentil Soup Fudgy Bourbon BallsSee omnystudio.com/listener for privacy information.

Have you ever made a babka? We tried a number of recipes for this enriched-dough bread with a ribbon of flavor, and we came up with very mixed results. Listen in on to see what we baked and our favorite babka recipe! Recipes mentioned in this episode: ⁠Babka (America's Test Kitchen Family Baking Book) Cinnamon babka (Claire Saffitz, NYT) Savory babka with ricotta and herbs (Melissa Clark, NYT) Better chocolate babka (Smitten Kitchen) Chocolate babka (Melissa Clark, NYT) Sprinkle butter babka loaf (Nadiya Hussein) Birthday cake babka (What Jew Wanna Eat) Join our Cookbook Club! Our Instagram, ⁠@cookbookclubshow⁠ E-mail us: ⁠cookbookclubshow@gmail.com⁠ Find Renee and Sara on Instagram: ⁠@hipchickdigs⁠ and ⁠@realtor_saragray⁠ Our sponsor: ⁠Dropcloth Samplers⁠ Cook along with us! Next cookbook episode (releasing 12/27/2023): Smitten Kitchen Keepers, by Deb Perelman

One of the best things about Thanksgiving is the leftovers. Cookbook author and New York Times food columnist Melissa Clark comes back on the show to discuss some creative ways to use that leftover turkey, stuffing and gravy and we take listener calls and questions.

Jane Pauley hosts our annual "Food Issue," devoted to all things epicurean. Among our delicious features: David Pogue visits a laboratory that helps launch new food trends; Lee Cowan samples Texas BBQ with a foreign flavor; Tracy Smith visits the Chicago sandwich shop that inspired "The Bear"; Luke Burbank explores the popularity of tinned fish; Jane Pauley interviews Garth Brooks, who is opening a bar & honky-tonk in Nashville; Faith Salie talks with Pinky Cole, founder of the Slutty Vegan fast food chain; Kelefa Sanneh gets in the kitchen with New York Times food columnist Melissa Clark; and Serena Altschul looks at some tools of the culinary trade.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our Crazy, Amazing, Pull Your Hair Out, Kids Part 2 of The Impactful Parent Video 1 of Season 2 It's time to shake things up! The NEW Impactful Parent is still going to be FULL of parenting tips and hacks for your school aged child, BUT NOW it will also be with a dash of friendship, a splash of real-life, and a load of laughs! Welcome my new co-host and best friend, Melissa Clark! Melissa is a mom of 3, a teacher, a social worker, and a therapist. She is going to bring even MORE amazing parenting advice to each episode. PLUS- now you get to hear Melissa's and I's REAL parenting moments because you will be listening to two besties just talking. So, JOIN OUR CONVERSATION! Mark your calendar every Thursday for the newest episode. And join the fun while becoming a more Impactful Parent. To access YOUR FREE PARENTING RESOURCES for your school-aged child, download the FREE Impactful Parent App! Available on the Android Play Store and on the Apple Store. The app is FREE and is full of MORE than just this great video. The Impactful Parent App has: • over 100 parent-education videos, • tons of resources, • FREE 30-Day Challenges to make you a better parent, • and so much more! Don't miss out on the opportunity to carry a parenting coach in your pocket! Download the app today! --- LINKS MENTIONED IN THE RECORDING https://theimpactfulparent.com/app Download the FREE Impactful Parent App! Available on Apple and Android App Stores. FREEBIES from episodes included! Apple Store: https://theimpactfulparent.com/ios Android Play Store: https://theimpactfulparent.com/android https://theimpactfulparent.com for more FREE Resources and paid programs. https://fireandreinscoaching.com for more from Melissa Clark --- Rate, Review, & Subscribe! "I love Kristina and all the FREE tips that she has to offer!  Thank you for making my parenting journey better!" 

New Season. New Host. New Stories. It's time to shake things up!  The NEW Impactful Parent is still going to be FULL of parenting tips and hacks for your school aged child, BUT NOW it will also be with a dash of friendship, a splash of real-life, and a load of laughs!   Welcome my new co-host and best friend, Melissa Clark! Melissa is a mom of 3, a teacher, a social worker, and a therapist. She is going to bring even MORE amazing parenting advice to each episode. PLUS-  now you get to hear Melissa's and I's REAL parenting moments because you will be listening to two besties just talking.  So, JOIN OUR CONVERSATION! Mark your calendar every Thursday for the newest episode. And join the fun while becoming a more Impactful Parent. --- LINKS MENTIONED IN THE RECORDING https://theimpactfulparent.com/app Download the FREE Impactful Parent App! Available on Apple and Android App Stores. FREEBIES from episodes included! Apple Store: https://theimpactfulparent.com/ios Android Play Store: https://theimpactfulparent.com/android https://theimpactfulparent.com for more FREE Resources and paid programs. https://fireandreinscoaching.com for more from Melissa Clark ---- Rate, Review, & Subscribe! "I love Kristina and all the FREE tips that she has to offer!  Thank you for making my parenting journey better!" 

Fans of cooking and/or scrumptious food will enjoy this lively conversation with New York Times food columnist Melissa Clark, whose newest cookbook is Cooking In One: Exceptional & Easy One-Pan Meals. With hosts Sarah and Amanda, Melissa shares: -her shift from doing no races to running two annual ones;  -the “flow” she achieves while cooking—and running; -how to disguise leftovers + turn them into a “magic bullet of flavor”;  -sneak peaks at her next book or two; and,  -an ode to a can of chickpeas!    Before Melissa joins the ep around 9:07, Sarah and Amanda detail the race they each ran last weekend.      When you shop our sponsors, you help AMR. We appreciate your—and their—support!   For $25 off your first order, use code AMR25 at GOSleeves.com   Pretty is as pretty does: Enjoy 20% off your first order at ThriveCausemetics.com/AMR Learn more about your ad choices. Visit megaphone.fm/adchoices

Rebelle Rally 3x champion, Melissa Clark, shares her life in off-road from Pritchett Canyon to the Glamis Sand Dunes. A Ford-sponsored driver, Melissa brings Tread Lightly! policies to everyone she teaches. Be sure to listen on your favorite podcast app.5:00 – I still consider myself an OR nurse9:05 – …it got me close to Magic Moab             16:56 – my real gateway drug was definitely Moab 23:28 – we teach good, solid off-road techniques and then the nuances of the Bronco35:37 – I'm very competitive by nature, so I like games40:57 – the suffering aspect of the Rebelle is what makes the finishing so sweet49:42 – your vehicle is your third teammate and there are pros and cons to every person on the teamSpecial thanks to 4low Magazine and Maxxis Tires for support and sponsorship of this podcast.Be sure to listen on your favorite podcast app.Support the show

Are you intimidated to cook steak at home? This week, we're talking about turning your kitchen into a steakhouse! Sometimes it's fun to cook an extra-special meal at home, and this episode offers our best tips and tricks for preparing steak (hint: we each do it differently). And since the sides are usually the best part of any steakhouse dinner, we share some of our favorites — from gratins to baked potatoes, and garlicky greens to our must-have salads. We also make sure to include a few sweet treat suggestions to round out the meal. Tune in for all the ways to create a delicious steakhouse-style meal in the comfort of your own home!***Links to recipes and favorites from this week's show:Reverse-seared steak recipe by Kenji Lopez Alt via Serious EatsGarlic butter roasted mushrooms via Smitten Kitchen Crispy smashed potatoes via Simply RecipesIna Garten's potato gratin with fennelSwiss chard and sweet potato gratin via Smitten Kitchen Saveur's brussels sprouts gratinGooey butter cake by Melissa Clark via NY Times Claire Saffitz's Key Lime PieAlden's key lime ice cream sandwichesJim Lahey's no-knead bread recipe via NY TimesWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

To write a cookbook, a good author will go to great lengths to perfect a recipe or understand a cuisine. On this week's show, we meet four food writers who are driven by a deep culinary curiosity. You may know Melissa Clark from her weekly column in the New York Times food section or from one of her 45-odd published cookbooks. We join Melissa in the studio to discuss the art of recipe-making to find out what led the prolific author to a life in food. We also speak with Vicky Bennison, the creator of the YouTube sensation, Pasta Grannies. The series takes Vicky across Italy into the kitchens of everyday women preparing the signature dish in every possible way. We learn about the British native's book of the same name, and learn what led her to chronicle Italy's aging home cooks. After years of interviewing an impressive array of American culinary talent for his podcast Flavors Unknown, Emmanuel Laroche compiled these dialogues for his new book, "Conversations Behind The Kitchen Door." The French-born Emmanuel shares with us what he discovered about our nation's food culture today. Finally, Alabama-born expat Marti Buckley takes us to Spain's Basque region, which she explores in her cookbook "Basque Country." We learn why the culture and cuisine of the Basque people enticed Marti to abandon her Southern roots for a decidedly different kind of life. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

We return to Melissa Clark in this episode, to dig in to her one-pan, one-pot, one-skillet, one-sheet-pan wonder. Joined by our friend Kirsten Collins, we go through the recipes we are loving from this collection of weeknight dinners. Recipes mentioned in this episode: Spiced pearl couscous with jammy eggplant and tomatoes (page 126) Full English breakfast (page 34) Cheater's chicken and dumplings (page 203) Caramelized carrots with pancetta, olives and crispy parmesan (page 50) Lemony turkey and white bean soup with winter greens (page 182) Smoky lentil stew with kielbasa and potatoes (page 214) Turkey and bean tamale pie (page 143) Tamale pie (Simply Julia) Spicy tomato white beans with sage, pecorino and garlicky crostini (page 216) Pizza beans (Smitten Kitchen) Parmesan white beans and kale with crunchy, garlicky breadcrumbs (page 82) Quick sausage, kale and crouton saute (Smitten Kitchen Every Day) Tender chicken in a pot with pearl couscous, lemon and mint (page 135) Crispy, spicy lamb with greens and avocado (page 72) Creamy peanut chicken with charred snowpeas (page 63) Miso-glazed salmon with roasted sugar snap peas (page 40) Spiced pork chops with buttery peas, radishes and mint (page 64) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers & Eat Your Books Cook along with us! Next cookbook episode (releasing 11/1/2023): New Native Kitchen, by Freddy Bitsoie

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Here are three classic conversations from This Is TASTE with three key members of the New York Times food desk. Melissa Clark is a prolific cookbook author, longtime NYT columnist, and one of the most respected food writers in the game. In this interview, we talk about her days collaborating with great chefs including Daniel Boulud, David Bouley, and Claudia Fleming, as well as her action-packed cookbook career. Genevieve Ko is a deputy editor of New York Times Cooking and the Food section, as well as a prolific cookbook author and collaborator. Here we have such a great time catching up about all things cookbooks, food media, and what it's like to help run one of the best, and most popular, sections at the NYT. Lastly we sit down with Emily Weinstein, the food and cooking editor of the New York Times. We've been a great admirer of her and her colleagues' work at NYT Cooking, and we took the opportunity to talk about what makes a great story as well as some of the cooking trends Weinstein is most interested in covering. We also discuss Weinstein's long journey working at the paper, starting as a dining listings fact-checker and rising to various editorial roles, eventually taking the top spot.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.

What is it about the great outdoors? It's joyful, liberating, powerful, calming and soulful all at once. It's also healing. Ali finally gets to talk to her obsession, The Ebony Anglers, a powerhouse trailblazing group of Black fisherwomen about their experience with competitive deep sea fishing. Its foundation and summer camps, Black Girls Fish and Black Boys Boat were created to make sure all kids have access to nature's healing powers. Bonus, the ladies share #BreakingNews with Ali! And then Ali connects with her clamming soul sister New York Times food column writer Melissa Clark about their clamming and foraging addiction. It sounds like hunting and gathering, fishing and foraging, being outside and in nature feeds our primal souls.  If you have questions or guest suggestions, Ali would love to hear from you. Call or text her at (323) 364-6356. Or email go-ask-ali-podcast-at-gmail.com. (No dashes) **Go Ask Ali has been nominated for a Webby Award for Best Interview/Talk Show Episode! Please vote for Ali and the whole team at https://bit.ly/415e8uN by April 20th, 2023! Links of Interest: Ebony Anglers Ebony Anglers on YouTube Ebony Anglers on Instagram Oysters in the Form of a CSA (New York Times) Melissa Clark on Instagram Melissa Clark Food Column, A Good Appetite  (New York Times)  Melissa Clark, Cooking With the Three Sisters (New York Times column with clamming) How to Shuck an Oyster CREDITS: Executive Producers: Sandie Bailey, Alex Alcheh, Lauren Hohman, Tyler Klang & Gabrielle Collins Producer & Editor: Brooke Peterson-Bell Associate Producer: Akiya McKnight  See omnystudio.com/listener for privacy information.

This week, Alan, Quinta, and Scott were joined once again by co-host emeritus and Lawfare Editor-in-Chief Benjamin Wittes to talk through national security news stories from the Holy Land to the Lone Star State, including:“Rebel Aviv.” Prime Minister Bibi Netanyahu's efforts to dramatically reform Israel's legal system hit a roadblock this past week in the form of widespread popular protests. After sacking his defense minister for suggesting that the reforms should be delayed, Netanyahu did just that—even as he also took steps to allow his most far-right allies to set up their own militia. What does this all mean for the future of Israeli democracy? “Wake Up in the Mornin' Feelin' Like J Biddy.” President Joe Biden may be poised to try and ban TikTok from the United States in light of the Chinese government's opposition to efforts to force a sale. And if he doesn't take such steps, Congress might. But is either step legally viable? What policy approach is best for this particular moment? “Whacko We Do.” Former President Trump held his first major campaign rally this past week in Waco, Texas. Among the headliners were controversial shock-rocker Ted Nugent and a literal chorus of individuals being prosecuted for participating in the Jan. 6 insurrection. Trump followed with extended remarks that dug deep into conspiracy theories and put rival Ron Desantis clearly in his crosshairs. What should we make of the event? And what does it tell us about the 2024 race? For object lessons, Alan urged listeners to check out the world historical 2010 NPR interview with none other than Ke$ha. Quinta welcomed the return of her Succession overlords. Scott offered a double-header: an endorsement of the Maximum Fun podcast network, which is currently holding its annual MaxFunDrive; and the perfect recipe for spring time, Melissa Clark's pasta primavera. And Ben issued his own double-header of recommended listening/viewing: Margaret Thatcher's 1992 reading of Aaron Copland's Lincoln Portrait; and Spy Magazine's 1993 article "Are You Next?" on whether you are likely to be the next target of government repression.Here are a few more articles we referenced:Lawfare series on Israeli judicial reformsJameel Jaffer's op-ed in the New York Times about TikTokQuinta's essay about WacoDavid French's column on Trump's Waco rally Hosted on Acast. See acast.com/privacy for more information.

This week, a Quinta-less Alan and Scott were joined by their Lawfare colleagues senior editor Molly Reynolds and managing editor Tyler McBrien to talk over some copycat-ing that's been taking place in the national security space, including:“Hoppin' the Fence at Lulapalooza.” In a clear echo of the Jan. 6 insurrection, followers of former Brazilian President Jair Bolsonaro sacked the country's parliament this past week, just days after his successor Lula da Silva was sworn in—and while Bolsonaro himself was visiting former U.S. President Trump at his Mar-a-Lago estate. What's the relationship between Jan. 6 and Brazil's recent experience? Is this the beginning of a dangerous global trend?“The Divider House Rules.” After fifteen votes, Rep. Kevin McCarthy is now the Speaker of the House. But to get there, he had to make a lot of concessions—many of which are now showing their face in the House rules and in committee appointments, while others remain secret. What constraints has McCarthy accepted in order to win office? And will they mean for the coming Congress?“C'mon, Man!” Several months after FBI agents raised former President Trump's Mar-a-Lago estate to recover classified documents, lawyers for current President Biden have acknowledged that they located a few classified documents from his time as vice president in Biden's private office as well. Critics in Congress and elsewhere are crying out that this reflects a double-standard, but does it? How big a deal is this, and what will it mean for the ongoing Mar-a-Lago investigation?For object lessons, Alan passed along Rick Martinez's winter-friendly recipe for pozole verde. Scott recommended revisiting an old classic, Louis Menand's “The Metaphysical Club,” as a reflection on the emergence of pragmatism as an American intellectual tradition. Molly endorsed Melissa Clark's latest cookbook, “Dinner in One,” even if you have to go to the bottom of the ocean to get a copy. And Tyler invoked Kyle Chayka's concept of "ambient tv" to justify his viewing of season 3 of “Emily in Paris.” Hosted on Acast. See acast.com/privacy for more information.

Thanksgiving is probably the most celebrated meal of the year. But for a lot of home cooks or new cooks, or would-be cooks-- it's also the most daunting. But what if there was a much easier approach to Thanksgiving for cooks who don't have the time - or frankly, the patience? What if you could make Thanksgiving dinner in a few hours with one pot and one pan? No kidding! Host Michel Martin speaks with Melissa Clark, a food writer for the New York Times. Clark shares a super easy Thanksgiving dinner recipe from her latest cookbook, Dinner in One: Exceptional and Easy One Pan Meals. And the cooking pros featured in our In A Pinch offer tips on pulling off a no-hassle holiday meal.

NYT Cooking food writer and cookbook author Melissa Clark says she's always looking for shortcuts in the kitchen — including ways to use fewer pans. Her latest cookbook is Dinner in One: Exceptional & Easy One-Pan Meals.John Powers reviews the Indian film RRR.Author and podcaster Jacob Goldstein says we don't think of money as a technology, but we should. He traces the first paper currency to China's Sichuan province, and talks about the early days of dollar bills in the U.S. His book is Money: The True Story of a Made Up Thing.

NYT Cooking food writer and cookbook author Melissa Clark says she's always looking for shortcuts in the kitchen — including ways to use fewer pans. Her latest cookbook is Dinner in One: Exceptional & Easy One-Pan Meals.John Powers reviews the new epic Indian action film RRR.