Podcasts about midnight chicken

Let's dive into some Hellmann's drama, TSwift x Wordsworth, and lots more re: the secret life of girls (thank you to Wired for the Notes App *respect*!!!).To know Prof. Stephanie Burt is to love Prof. Stephanie Burt—this NYT interview about her Harvard Taylor Swift class will get you there. A fave on the syllabus: Grace and the Fever by Zan Romanoff.It's pintxo season (we say!). Woldy Kusina shows us how it's done, and Despaña is a great ingredient source. (Also: RIP the Prune Chicago Matchbox Bloody Mary.)Indoor/Outdoor Boyfriends brought to you buy Ella Risbridger's You Get In Love And Then newsletter. (Have you read her book Midnight Chicken?) Did you know Hellmann's mayonnaise is known as something else entirely in parts of the West? Share your thoughts on this revelation at 833-632-5463, podcast@athingortwohq.com, or @athingortwohq, and chat it up about anything at all in our Geneva!Get your nails in good shape with Olive & June—20% off your first Mani System with 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.

We have been waiting for Moonlight Chicken for what feels like forever and now that it's here we have some questions for the stars of the show. Because there might be 1000 stars in the sky, but to us there are only these two. Earth & Mix are here to talk about midnight snacks, future directorial debuts, and of course cats. Comment, like & subscribe on YouTube FOLLOW US FOR MIDNIGHT SNACK APPRECIATION POSTS: IG: @letstalkBL Twitter: @letstalkBL TikTok: @letstalkBL

Live at the Royal Horticultural Society's Flowers After Hours at Hampton Court Palace with Ella Risbridger - author of Midnight Chicken and great friend of the podcast - stepping in for an absent Stevie. Tessa and Ella interview Tom Leonard aka Daisy Desire the Drag Queen Gardener about how to garden when you don't live amid rolling fields and meadows.*This episode was recorded outside!Find Daisy on Instagram: @dragqueen_gardenerBuy Ella's new book The Year Of MiraclesSubscribe to the Nobody Panic Patreon at patreon.com/nobodypanicWant to support Nobody Panic? You can make a one-off donation at https://supporter.acast.com/nobodypanicRecorded live at Hampton Court Palace and edited by Naomi Parnell for Plosive.Photos by Marco Vittur, jingle by David Dobson. Be part of the Nobody Panic Patreon gangSupport this show http://supporter.acast.com/nobodypanic. Hosted on Acast. See acast.com/privacy for more information.

This week, Gilly's talking about The Year of Miracles by Ella Risbridger. Like her first book, Midnight Chicken and other recipes worth living for, it's part memoir, part recipe book and reads like a novel. And despite not meaning to be a book about grief, it's soaked in it. In a good way. Ella describes grief 'like an anvil crashing through the floor revealing a whole new level where you can live', and where she lives is a really interesting place which questions a whole way of being. A fascinating insight into writing, grief and queerness from a writer the critics have called 'the new Nigella'.To get 10% off the Essentials online course that I'm doing over over the next 6 months, go to leithsonline.com/courses/essential-cooking Click ‘enrol' on course page and apply the code: GILLY10 at checkout: And if you fancy a Free Hollandaise mini-course – Sign up for a Workshop account or login at: app.workshop.ws/profile and click ‘Redeem Coupon' on the sidebar and enter code GILLYSGIFT See acast.com/privacy for privacy and opt-out information.

My guest today is Ella RisbridgerAuthor, writer and cook , in her own words: sometimes a journalist and other things tooDescribed by The Times as "the most talented new cookbook writer of a generation", Her debut, Midnight Chicken (& Other Recipes Worth Living For), was published by Bloomsbury in January 2019 and won praise from Nigella Lawson, Nigel Slater and Diana Henry. A cookbook which starts with Ella trying to take her own life. A cookbook about mental health, cookbook about anxiety, a cookbook about life being difficult and complicated and lots of fun and full of brilliant people and brilliant things and terrible things and all of this happening at the same timeIt's about living in london, in your twenties, with an anxiety disorder and being in love and recipesThe one and only Nigella has said: "One of the things that makes Midnight Chicken such a very good book is how hard it is to say exactly what it is. Yes, to be sure, it's a cookbook, but it is also a manual for living and a declaration of hope."---Thank you to our season sponsor Cooks Matches for their support and for helping me to bring the podcast to you each week See acast.com/privacy for privacy and opt-out information.

Nora Ephron is a writer and filmmaker whose fame was huge in her lifetime and has only snow-balled since her death in 2012. Now that her name is on t-shirts, her novel is an established classic, and she's even the subject of fictional renderings ('sup, Good Girls Revolt), is there more to the Ephron legacy than meets the eye? Caroline and Ella pick through her personal life, victories, failings, and many many famous friendships to get to the bottom of the following question: we LOVE Nora Ephron, but do we like her? Works referencedHeartburn - Nora EphronSister Mother Husband Dog etc - Delia EphronAdventures in the Screen Trade - William GoldmanI Remember Nothing - Nora EphronOn the Celibate Love Affair of Nora Ephron and Mike Nichols - Richard Cohen Hanging Up - Delia Ephron I Feel Bad About My Neck - Nora EphronElla Risbridger is the author of Midnight Chicken, Set Me On Fire and The Secret Detectives Caroline O'Donoghue is the author of Promising Young Women, Scenes of a Graphic Nature, and All Our Hidden GiftsThis is the last episode of the season! Merry Christmas everyone! See acast.com/privacy for privacy and opt-out information.

Enjoy reading cookbooks for leisure? Why not try a cookbook memoir? Listen in as host Elizabeth and guest Mary discuss their new and old favorites in this genre. Books discussed in this episode are Garlic and Sapphires: The Secret Life of a Critic in Disguise by Ruth Reichl, People Who Love to Eat Are Always the Best People and Other Wisdom by Julia Child, Kitchen Yarns: Notes on Life, Love, and Food by Ann Hood, Relish: My Life in the Kitchen by Lucy Knisley, Midnight Chicken: & Other Recipes Worth Living For by Ella Risbridger, Jew-ish: A Cookbook: Reinvented Recipes from a Modern Mensch by Jake Cohen, Savage Feast: Three Generations, Two Continents, and a Dinner Table by Boris Fishman, Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking by Bill Buford, Eat a Peach: A Memoir by David Chang and Crying in H Mart: A Memoir, by Michele Zauner. Music: Tim Moor via Pixabay

This week we rave about a brilliant new BBC iPlayer comedy (written by a woman!! No way!!) and contemplate how we'd handle having famous lovers (very well). Elle sings the praises of Swansong by Kerry Andrew and Camilla rambles about recipes worth living for from Ella Risbridger's captivating food memoir Midnight Chicken. There is also a special treat in the form of the worst stanza of poetry ever written. Ever. Follow us on Instagram @prosebeforehoespodcast and Twitter @prose_hoes_pod if you fancy.

Queen of Shops Mary Portas has carved out a role as a retail fixer, style guru and successful broadcaster. She joins Richard and Nikki to discuss her extraordinary career and a new season of On Style, a four-part series on Radio 4 exploring what style means to us and the way we live today. Actor Adrian Dunbar grew up in Northern Ireland and moved to London as a young man to train as an actor in London. His career has included appearances in films My Left Foot and The Crying Game and television programmes such as Cracker and Ashes to Ashes, but most famously, since 2012 Adrian has played Superintendent Ted Hastings in Line of Duty. He tells us about his recent trip around his homeland for Adrian Dunbar’s Coastal Ireland. Ella Risbridger is the author of cookbook and memoir Midnight Chicken which chronicles how cooking helped her through an anxiety disorder, depression and bereavement. She shares her favourite recipes from the book and explains how she feels cooking saved her life. When listener Mark Davies’ uncle died last year, he was shocked to discover that he was a secret hoarder. As Mark cleared his house, he found every nook and cranny filled with both mundane and extraordinary objects from apple pips to World War II medals. And we have the Inheritance Tracks of Andrew Lloyd Webber. Producer: Laura Northedge Editor: Eleanor Garland

Charlotte and Steve chat about their current TV obsessions and also reveal a family coincidence! Their first ever guest, Stephen Dunk, reminisces about his AGA childhood memories, the challenges of solid fuel and offers three AGA tips. It's cutting-edge stuff here on Voyage Around My AGA! The cookbook-of-the-week is the outstanding Midnight Chicken (& Other Recipes Worth Living For) by Ella Risbridger, and the seasonal ingredient is celeriac, with Charlotte offering her fantastic celeriac soup recipe whilst struggling to get through the alphabet….(just listen, it will all make sense!) The pair discuss the lovely and delicate Snowdrop that is currently brightening up our gardens and woodlands and Steve gives a much anticipated update on making marmalade!! Contact us at voyagearoundmyaga@gmail.com, on Facebook or Instagram (Voyage Around My AGA) or on Twitter @agavoyage --- Send in a voice message: https://anchor.fm/voyagearoundmyaga/message

Steve offers an update on marmalade making (not much progress, to be honest!), the pair celebrate Charlotte's birthday and someone has an important announcement! Books discussed include "Delia Smith's Complete Cookery Course", Nigella Lawson's "How to Eat" and Ella Risbridger's "Midnight Chicken & other recipes worth living for" and the Hamlyn All Colour Cookbook. Recipes include Spanish Pork with Olives and Creamed Leeks. The seasonal ingredient is Leek and the AGA tip of the week includes Rice! Charlotte talks about her British cut flower business and highlights Hellebores. --- Send in a voice message: https://anchor.fm/voyagearoundmyaga/message

This week we are nosing around the bookshelves of the author described as "the most talented new cookbook writer of a generation" by The Times, the wonderful Ella Risbridger! Ella is the author of Midnight Chicken, called "a manual for living and a declaration of hope" by Nigella Lawson. Ella is also the editor of the poetry anthology Set Me On Fire and her first book for children The Secret Detectives will be released later this year. We talked to her about nourishing poetry, smoking in the bath and why she still has Daisy's copy of Brother of the More Famous Jack.BOOKSDaisy Buchanan - InsatiableElla Risbridger - Midnight ChickenElla Risbridger - Secret DetectivesFrances Hodgson Burnett - Secret GardenElizabeth Jane Howard - Cazalet ChroniclesIan McEwan - AtonementSylvia Plath - Bell JarSarra Manning - UnstickyJames Rebanks - English PastoralAda Limon - Bright Dead ThingsHera Lindsay Bird - Hera Lindsay BirdKaveh Akbar - Calling a Wolf a WolfRichard Scott - SohoKayo Chingonyi - KumukandaMorgan Parker - There Are More Beautiful Things Than BeyoncéEllen Bass - Human LineGabrielle Calvocoressi - Rocket FantasticMarie Howe - What The Living DoMary Wesley - Camomile LawnMary Wesley - Haphazard HouseMary Wesley - Speaking TermsMary Wesley - Sixth SealMary Wesley - Harnessing PeacocksBarbara Trapido - Brother of the More Famous JackDeborah Davis - Party of the CenturyBarbara Trapido -

This week we're talking about food, friendship and the cult favourite of Home Cooking by Laurie Colwin. Brian Eno once said that everyone who bought The Velvet Underground's first record went on to form a band, and the same can be said of Home Cooking and people who went on to write cookbooks. We talk about recipe writing, the godlike power of food writers, our dowdy twenties, tiny flats, and the uselessness of describing someone as "the new Nora Ephron". Caroline O'Donoghue has two books out, the most recent of which is Scenes of a Graphic Nature and is available in all book shops. Ella Risbridger is the author of Midnight Chicken and Set Me On Fire, as well as a forthcoming children's fiction series The Secret Detectives. See acast.com/privacy for privacy and opt-out information.

CONTENT WARNING: frequent, graphic mentions of suicide We're back after a short break with more Covid-appropriate reading material, and what's more pandemic-y than The Virgin Suicides, a book where everyone dies and no one leaves their house. We talk about bad faith readings, Lolita, Sylvia Plath, the 'we' voice, suburbia, and Jeffrey's talent for smells. Caroline O'Donoghue has two books out, the most recent of which is Scenes of a Graphic Nature and is available in all book shops from August 6thElla Risbridger is the author of Midnight Chicken and Set Me On Fire, as well as a forthcoming children's fiction series The Secret Detectives See acast.com/privacy for privacy and opt-out information.

Chef London Loy over zijn kookboek Mijn Recepten; kookboekenschrijver en voormalig restaurantcriticus Karin van Munster bespreekt Midnight Chicken van Ella Risbridger en jongste bediende Jannekee Kuijper maakt een gerecht uit dit boek. Presentatie: Petra Possel

Suggestible things to watch, read and listen to hosted by James Clement @mrsundaymovies and Claire Tonti @clairetonti.Untitled Goose GameStorm In A TeacupYesterday (18:29 - 19:38)Midnight Chicken: & Other Recipes Worth Living ForFollow the show on Instagram and Twitter @suggestiblepod or visit www.planetbroadcasting.com. See acast.com/privacy for privacy and opt-out information.

Midnight Chicken (& other recipes worth living for.) By Ella Risbridger Intro: Welcome to the Cookery by the Book Podcast with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Ella Risbridger: Hi. I'm Ella Risbridger. I'm the author of Midnight Chicken and Other Recipes Worth Living For. It's out now or very shortly in America and it's been out in the UK since January. It's mostly a cookbook but it's also got a lot of chatting in as well. I'm quite a chatty person.Suzy Chase: One of the things that makes midnight chickens such a very good book is how hard it is to say exactly what it is. Yes, to be sure it's a cookbook, but it's also a manual for living and a declaration of hope. That is a quote from Nigella Lawson. Now did you set out to write a manual for living?Ella Risbridger: I don't think I set out to do anything really. I set out to write a list of recipes, I set out to write ... I suppose I set out to write it more like a diary, the chatting parts I set out to write about what made my life worth living. Because it was a really useful way of reminding myself, this is what's good, this is how it works.Ella Risbridger: I don't think I set out to do it, but I suppose it's always very hard at this end of a project and look back and think, "Well, what did I mean when I started ..." Particularly this project, it's been five years in the making and it's very hard to look back at yourself five years ago and think, "What was I trying to do? What did I want to achieve?" I certainly wanted to make something that reiterated to myself, if nothing else, I guess the value of being alive, the value of keeping going, the value of trying hard every day. But ultimately I wrote the book because I was writing these things down for myself.Suzy Chase: Were you surprised at how much this resonated with people?Ella Risbridger: Yeah, I was really surprised. I think everyone always says that. But I was surprised when I first wrote the blog that people really seem to love it. When it became a book, I thought some people would like it. I was quite like, "Oh, for sure." I think a handful of people were like this. I don't think it will be a terrible failure for Bloomsbury, the publishers.Ella Risbridger: I did not expect this response because it's had, it's hard to talk about your own book, but it's had some really lovely reviews. You read a quote from Nigella Lawson, which I think is every cookbook writer's main dream. And I have been amazed at the number of people who have cared about this book and who have found it useful. I didn't expect the number of stories. I didn't expect to get so many letters and emails and texts and Instagram messages or whatever. To detail all the very complex and very private ways this book has helped people. I didn't expect that. I don't think anyone could, and I think you'd be mad to write a book and think you've done that.Suzy Chase: When I was contacted by your publicist, I said yes immediately, when I heard that this cookbook was a combination and reflection. Talk a bit about the first story you ever wrote, which was about a chicken.Ella Risbridger: So it's very interesting when people ask me this now because it's a story I've told a lot. And when you tell a story a lot, what happens is you don't know whether you remembering what actually happened or your many, many times you told the story. It's very hard for me to know now whether I actually have a memory of this actual chicken or maybe I just have a memory of writing about it.Ella Risbridger: So the first thing I ever wrote about food was a ... actually, the first thing I ever wrote about food on a blog was actually a very long recipe for parsnip soup, which is full of jokes and it was on a different blog of things, on a Tumblr. I've always blogged on the Internet. I'm really an internet person. I grew up with the Internet and writing on the Internet. And I remember that, this is not something I've talked about really in interviews, but I remember writing that recipe for parsnip soup and feeling, "Oh yeah, I like this. I like writing like this."Ella Risbridger: And then I became very anxious and very depressed, which is a big part of the book for people who are listening who haven't read it. It's a brilliant memoir about anxiety and depression, but you don't really know that unless you're looking closely. And I wrote about a roast chicken I'd made one day when I felt particularly unhappy, particularly as if the world was running away from me. And I wrote it, I put it on Twitter as I did put all of my life on Twitter at that point. And yeah, just really took off from there.Suzy Chase: Describe the day after your 21st birthday and the number 25 bus.Ella Risbridger: I'd really rather not.Suzy Chase: Okay.Ella Risbridger: I'm hoping to talk about why not, if that helps. So I don't really know what the American regulations are, but over here we have this organization called the Samaritans, do you have that?Suzy Chase: No. What's that?Ella Risbridger: So the Samaritans is essentially a suicide helpline. You can ring them at any point. I myself have rung them twice. I would say they weren't useful except that I'm still here and you really ring them when you're as low as dead. But they issue these guidelines for how you talk about suicide. And there was something I really considered when I was writing this book. You'll know this, you read it. There's very few details about self harm or about suicide because I don't think it's helpful. It can give people ideas, it can give people inspiration, it can make vulnerable people feel even more vulnerable.Ella Risbridger: Briefly what happened is that after my 21st birthday, I really thought I would kill myself. And I tried and I very luckily failed, and I was taken to hospital and the hospital were fantastic. The NHS were amazing and immediately got me into crisis care, which given that I lived in a very poor, very over worked bit of London. Really, I look back and I'm like, "That was a miracle. That was a complete miracle." You had no right to expect such amazing quick crisis care, but I got it.Ella Risbridger: But I don't like to dwell on the actual suicide attempt in the same way I don't write about self harm because I don't think it's useful. Everyone can imagine that. What I think is helpful is to say, "This is how I got better." I don't think I need to say, "This is what the lowest ebb actually looked like." I would rather just say, "Well, it happened and here's what happened next. Does that make sense?"Suzy Chase: Yeah, and I really think you were brave for talking about that and brave for showing, "Hey, I got through it. I'm on the other side."Ella Risbridger: Thank you. All I can say is that it didn't seem to me brave, it seemed to be necessary. I have always written about things that happened to me and when bad things have happened to me, I've written about them too. Because I am an Instagram generation. I love Instagram. I use it all the time. I did all of my growing up on Twitter, as I think a lot of people did, but I was particularly too much online. And I think probably, because I came from this place where blogging and tweeting and being very open, even though when I obviously first started using social media, I was sort of not under my own name because no one was, everyone just had a username. And I think because I came from this place of talking very openly about it, it seemed to me that the only thing to do was to continue. And the actually being open might be a good thing.Ella Risbridger: We're certainly in a place now where openness about mental health is definitely, at least on paper, very much celebrated. I don't know if it's the case. I think there are probably thousands of people, millions of people, in situations where they can't talk openly about their mental health. Which to me gives me a sense of responsibility in that I can do it. I can do it without threat to my job. I can do it without threat to my relationships. I can talk openly about what it is like to be suicidal, and then I can talk about, 'Well, hey, here is what happens when it got better. Here is what it felt like for me to get better."Ella Risbridger: Something I'm really passionate about talking about now is what recovery looks like and what recovery really feels like.Suzy Chase: This too shall pass.Ella Risbridger: This too shall pass. You know, it's trite. it's a cliche, but it's cliche for a reason. It's something I personally find incredibly helpful, this too shall pass. I think about it all the time. And it does, everything passes. The good things pass, the bad things pass. That's the one inevitable thing is that, well, something else will happen.Suzy Chase: On a lighter note, I love how you believe in bad cooking and experimental cooking and giving it a go cooking. Talk a little bit about that.Ella Risbridger: Oh my God. I think it's the only kind of cooking. I don't think there's any joy to be had in ... Okay, maybe it's fine, follow a recipe, do it perfectly. That's quite nice. But making something, trying something, being like, "Oh, I've seen these things in the supermarket and maybe I'll just Google around and find a recipe. Maybe I'll try this. Maybe I'll try that." I worry that people treat cooking too seriously.Suzy Chase: They do.Ella Risbridger: I worry that they treat ... But then I think people treat making anything very seriously. I think people treat making art seriously. They treat making music seriously. They treat writing seriously, and I think they're meant to be fun. You're meant to just have a go with all of it. It doesn't matter if it's bad.Ella Risbridger: Obviously there are a huge number of people for whom wasting food is an impossible luxury, but they're probably not the people buying my book, to be honest. Because if it's an impossible luxury, you're probably not buying a large hardback cookbook with a million, very beautiful, exquisite watercolors. I didn't do the watercolors, this is why I can be very, very boastful about them. Elisa Cunningham is the illustrator and they are just fantastic.Ella Risbridger: But for most people who are in a position to be buying a cookbook and thinking about that cookbook, the people who tend to get who I think ... You know who it's aimed at? There's certainly the people who I think are most likely to come across my work, are people who have some spare time or they have some spare money and they can afford to relax a little bit about cooking. To try and to play and to see because the worst that happens is you have to get a takeaway. Like the worst that happens is you have toast. You'll live for one meal, you can just eat, you can have toast, it will be fine if it goes wrong. And the thing is it probably won't go that room. The stakes are very low in cooking. It's just food.Suzy Chase: I thought you were going to say the stakes are low for toast.Ella Risbridger: Oh God, I mean the stakes are so low for toast. I mean, I would live off toast. It's a real ... I'm a cookbook writer. I am a cook. I really would just live off toast, Marmite toast is the best food in the world. This is probably not something Americans know about-Suzy Chase: No.Ella Risbridger: ... or care about very much, but it's the dream. It's a very English [crosstalk 00:10:06].Suzy Chase: Toast and butter is our dream over here.Ella Risbridger: You put butter on the toast and then you put a little bit of Marmite. The problem with Marmite is that you put too much on, it's just meant to be like a little savory hint with the butter. Oh, it's dreamy.Suzy Chase: You think breakfast foods are the best foods. Talk about bacon sandwiches with red sauce and sausage sandwiches with brown sauce. Never red. Now what's the red sauce that goes with your bacon sandwiches?Ella Risbridger: Ketchup.Suzy Chase: Oh.Ella Risbridger: [crosstalk] ketchup. Ketchup and brown sauce is HP, which is like a ... It's very hard to explain to Americans. It's like Houses of Parliament sauce. I don't think it's anything to do with Houses of Parliament? It's kind of-Suzy Chase: Like a steak sauce?Ella Risbridger: It's kind of like a Worcester sauce, I guess.Suzy Chase: Okay.Ella Risbridger: It's kind of a little bit like that. Everybody really, I was talking about this with my flatmate this morning because I had a bacon sandwich with ketchup for breakfast because I went to a birthday party yesterday and this morning said, "I'm too fragile. I need a bacon sandwich and a large cup of tea."Ella Risbridger: My flatmate was like, "Oh, why would you put ketchup in a bacon sandwich, that's horrible. Ketchup is for sausage sandwiches." And we realized that everybody has their own complicated, what makes the perfect bacon sandwich, what makes perfect sausage sandwich? I like making very sweeping statements about, "This is what you must do." Because I think that they're so obviously hyperbolic that it really gives people something to push back against and fight against.Ella Risbridger: And I think it's part of the same thing we were just talking about, in not taking things too seriously. When I say, Never red sauce. No nothing, you must never do this." I think it's so obvious to me that it's a bit silly and a bit flipping to anyone would make this kind of sweeping grand statement about a breakfast food. It invites the reader to challenge and to like, "No, that's not what I think at all." And once you're having a friendly fight about ketchup, you're kind of already into relaxing into thinking about food and the way we eat and the way different people eat different things, and the way we have different relationships to authenticity, which is I think a really interesting question. I find the quest for authenticity in food to be one that is enough purist and essentialist view, which is less fun than trying stuff and mixing stuff together and mixing ingredients and seeing what happens.Suzy Chase: I can honestly tell you I've never shed a tear reading a cookbook.Ella Risbridger: A lot of people tell me that.Suzy Chase: Okay.Ella Risbridger: Which is a very weird thing to have. A lot of people tell me they've cried while listening to this podcast ... Not listening to this podcast, so sorry. A lot of people tell me they've cried while reading my book.Suzy Chase: Oh my gosh.Ella Risbridger: It feels like a huge responsibility. I never quite know what to say. People are very invested in a way that I never expected, but it feels very moving. To have all these people who care about me and who also see themselves reflected in, or maybe a way they didn't before. I am not a minority in the publishing industry. I am a white woman who went to a nice school and has anxiety. There are lots of women like me in the publishing industry. But for whatever reason, my story and the story I've told in this book has really struck a chord with lots of people in ways that perhaps other stories haven't.Ella Risbridger: And that feels like a huge responsibility and a huge privilege. And it's not one I take lightly at all. Every time someone shares a story with me about why this book touched them, or why they feel about it the way they do, every time I'm moved. I don't ever take it for granted and I never would.Suzy Chase: So last night I made your recipe for trashy ginger beer chicken on page one oh two. You call this proper grubby food that taste like absolute scandal. You use paper plates and don't try to gussy it up. Describe this dish.Ella Risbridger: It's like a sticky chicken drumstick recipe. It's got sesame seeds in it. It's slightly Chinesey flavors. I guess this is part of [inaudible] I was talking about earlier with authenticity. There's no way that dish is authentic to anyone at all. I got part of it out of a ... I think I got the idea from some Vietnamese chicken wings, but I ended up using ginger beer because my late partner couldn't have any alcohol because he was immune compromised. So I ended up being like, "Oh, ginger beer. That would be better."Ella Risbridger: I just think it tastes like late night chicken for me. I don't know if late night chicken's a thing in America but in London, late night chicken, late night fried chicken is the thing. The chicken shops stay open past everything else and you know you get like the bus home and get some late night chicken and it's so bad but so great.Suzy Chase: Now to my segment called my last meal. What would you have for your last supper?Ella Risbridger: I would have Pho, like the Vietnamese broth with all the noodles and rare beef. And then I would have two pieces of Marmite toast. If that came across as very pat, that's because I was having this conversation on the train on the way in.Suzy Chase: Oh really?Ella Risbridger: Really prepared. Anyway, go on with your question?Suzy Chase: Usually people aren't prepared and they have to him and haw for a few minutes. That was good. You were ready.Ella Risbridger: Straight up, Vietnamese food all the way and then some toast.Suzy Chase: Where can we find you on the web and social media?Ella Risbridger: So my Twitter is @missellabell, M-I-S-S-E-L-L-A-B-E-L-L. I've taken a big step back on being on that. I am on Instagram, which is @ellarisbrigder, I think. Yeah, @ellarisbridger on Instagram, and I do post there sometimes. But I'm really trying to take a step back and I really recommend it even if just for a few weeks. Try it. I can read books again now, which I stopped being able to do for ages. And I'm testing recipes and working on new projects.Suzy Chase: At the end of Midnight Chicken you wrote three last things. Number one, wash up as you go along. Number two, if it smells fine, it's probably fine. And number three, it's probably all going to be fine in the end. Words to live by. Thanks so much, Ella-Ella Risbridger: Words to live by.Suzy Chase: ... for coming on Cookery by the Book Podcast.Ella Risbridger: Thank you so much for having me.Outro: Follow Suzy Chase on Instagram at cookerybythebook, and subscribe at cookerybythebook.com or in Apple podcasts. Thanks for listening to Cookery by the Book Podcast, the only podcast devoted to cookbooks since 2015.

In this episode of Table Talk, Lara and Livvy talk to Ella Risbridger, chef and writer, whose new recipe book is _Midnight Chicken: & Other Recipes Worth Living For._ It's part memoir, part cookery; exploring mental health, friendship, love, and the redemptive power of food and cooking. On the podcast, Ella talks about the man that she moved from Dubai to London for, what it's like to be the cover girl of Aga Living (can you tell she grew up with an aga?), and the recipe for the best roast chicken in the world. _Please note that this podcast features a candid discussion of suicide and suicide ideation._ Table Talk is a series of podcasts where celebrity guests talk about their life stories, through the food and drink that have come to define them.

In this episode of Table Talk, Lara and Livvy talk to Ella Risbridger, chef and writer, whose new recipe book is Midnight Chicken: & Other Recipes Worth Living For. It's part memoir, part cookery; exploring mental health, friendship, love, and the redemptive power of food and cooking. On the podcast, Ella talks about the man that she moved from Dubai to London for, what it's like to be the cover girl of Aga Living (can you tell she grew up with an aga?), and the recipe for the best roast chicken in the world. _Please note that this podcast features a candid discussion of suicide and suicide ideation._

David and Kalen catch up over the last 2 months.  We jump into David's experience of fatherhood.  Childbirth, blood disease, Seattle Children's Hospital, and adulthood.   We get into Kalen's chefdom at Adana.  How soy allergies are almost impossible to placate in a Japanese restaurant.  Steps into building a cohesive strong kitchen crew. The sliding scale of work/life balance.  To reach greatness, their is no work/life balance; only work.   We discuss our fitness and health during the 2019 CrossFit Open.  Doing what makes you happy.  Expectations and leadership.  Working out by yourself.  Elitism and culture.   End with a Midnight Chicken update.  And a Bok Bok fried chicken challenge.   

Amy Baker of The Riff Raff chats to Ella Risbridger about her debut cookbook, Midnight Chicken. We discuss the redemptive power of cooking (& writing), the compulsion to write and the importance of having other hobbies. Music: bensound.com

This week, author, writer and cook Ella Risbridger is taking us through the dishes that sum up who she is and her attitude to food. Today, she talks about squash skillet pie and why cooking is for everyone, not just people with lots of time and money. Midnight Chicken by Ella Risbridger is out 10th January 2019, published by Bloomsbury

Chef Richard Holdridge joins David to talk about alligator bites, being a caregiver of a neighborhood restaurant, working so hard that you wanna quit.  A Florida chef, Richard  moved his family of six to Seattle.  We talk about how he got into the game, transitioning to the Seattle restaurant scene and finding a home at That's Amore.  We discus what it is to be a caregiver of a beloved neighborhood restaurant, how to deal with established dishes, and creative outlets. We talk about social media and yelp.  Leadership qualities.  Quality vs. availability of food.  $15 minimum wage and shift of chef/cook relationship.   Talk about Midnight Chicken, how the ship has sailed on David as a chef, and figuring out what to do now.   Find what you enjoy and let it kill you. #chef #cook #cheflife #cookslife #podcast #cheftalk #food #seattle #seattlerestaurant   

This week, author, writer and cook Ella Risbridger is taking us through the dishes that sum up who she is and her attitude to food. Today, she talks about uplifting chilli and lemon spaghetti, and how cooking helps with her mental health. Midnight Chicken by Ella Risbridger is out 10th January 2019, published by Bloomsbury

This week, author, writer and cook Ella Risbridger is taking us through the dishes that sum up who she is and her attitude to food. Today, she talks about imperfect pikelets and how her childhood shaped to her attitude to what food is. Midnight Chicken by Ella Risbridger is out 10th January 2019, published by Bloomsbury

This week, author, writer and cook Ella Risbridger is taking us through the dishes that sum up who she is and her attitude to food. Today, she talks about midnight chicken and how cooking helps her see the good in the world. Midnight Chicken by Ella Risbridger is out 10th January 2019, published by Bloomsbury

Ready for chick-lit Middlemarch? Today we dive into Jill Mansell’s Millie’s Fling with author of the forthcoming Midnight Chicken & Other Recipes Worth Living For, Ella Risbridger. When 25 year old Millie witnesses the famous romance novelist Orla Hart about to throw herself off a cliff, she strikes up a friendship with Orla that changes her life. Orla has decided that she wants to write a realistic literary romance novel about “real people” and pays Millie to be her real-life subject. We talk grief, wine, shopping lists and snobbery, plus we have a sneak preview of our chat with the author ahead of the upcoming bonus episode. Music by Harry Harris, artwork by Gavin Day. Recorded at Acast and produced by Hannah Varrall. See acast.com/privacy for privacy and opt-out information.

In this episode we talk about the midnight chicken pop up and our plans for the future.

In the episode we talk a lot about how we hate working with lazy cooks. We also try to understand what's going on with the new generation of cooks and why there aren't more women running dinning rooms in this country.

In this one we talk about  whether or not we should eat at Mario Batali restaurants anymore, and what we think of line cooks that call out sick. 

When is it not after midnight? In this weeks episode, Drew, Mike, Myles, and Patrick get into the holiday spirit and watch a Christmas time cult classic, Gremlins! Next week we’re off for the Holiday, but join us the week after for our Year In Review episode.