Podcasts about Nancy Silverton

Welcome back to Pizza Quest!The cottage bakery movement is a global phenomenon and we have here, in my hometown of Charlotte, NC, a shining example of a rising star of this movement. Doug and Kaitlin Rose, along with their "team" of four kids (ages 9-16), are cranking out amazing 100% sourdough breads and bagels (and other inventive sourdough products made with heirloom and ancient grain flours), from a small bakeshop constructed inside their carport. Every loaf is pre-sold via subscription before it ever hits the shelves and, after a relentless six year commitment to learning the craft and growing the business, the Roses are ready to make the huge leap to a brick and mortar bakery located about a mile from their home (and, I might hope, to reclaiming full use of their home for, well, home stuff). This is an inspirational story about single-mindedness and grit, and a great case study for how to grow a business for anyone who has ever had an entrepreneurial vision of their own. One obvious takeaway: stay patient and be resilient. Hear all about it in this delightful and insightful conversation with my favorite local bakers, Doug and Kaitlin Rose, founders of Team Rose Bread. You can follow their ongoing journey via https://teamrosebread.com/ and @teamrosebread on Instagram.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Andy continues taking calls from listeners dealing with the Southern California rain. Andy's guest is Hollywood therapist Dr. Nicki Monti, who is on the phone to talk about ChatGPT addiction. Last night, Andy was blessed to enjoy the soft launch of the new Larchmont diner Max & Helen’s, the brainchild of celebrity chef Nancy Silverton and writer/producer Phil Rosenthal.See omnystudio.com/listener for privacy information.

Nancy Silverton is here to make you a better baker. She tells the story about the time she made Julia Child cry on TV and the very best way to make cornbread, angel food cake and more classic desserts. Plus, Joan De Jesus explains the wine world's biggest trend right now, natural wines; J. Kenji López-Alt shares his secrets for cooking salmon at home; and we make Korean Stir-Fried Chicken with Rice.Get this week's recipe for Korean Stir-Fried Chicken with Rice here.Listen to Milk Street Radio on: Apple Podcasts | Spotify

Food adventurer Phil Rosenthal joins the show to talk about his childhood, his love of fluffy eggs, and how his breakout hit, Everybody Loves Raymond, came to be. He reminisces about the trip to Paris that changed his life and what he thinks money should really be spent on. Plus, he previews what's on the menu at his new Los Angeles diner with Nancy Silverton—including an ode to his parents' nightly Egg Cream, recipe included.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome back to Pizza Quest!This episode is a case study on how to create and bring a new product to market. The product is called Pizza Freak, and the team members behind it are Brad Daniels, Brad Kilgore, and Matt McKenney or, as I like to call them, two chefs and a marketing guru. What you will learn in this episode is how a Detroit-inspired frozen square pizza went through the journey from idea, to product, to getting it on the shelves. I've tasted it and it is pretty special -- a frozen pizza with chef-inspired aspirations that really delivers on its promise. It's a product that required innovation at every level of the process and, hey, they have pulled it off, so far— but the story is still unfolding!The two chefs, Brad Kilgore and Brad Daniels (Brad and Brad) are the real deal, with resume's and restaurant successes that firmly establish their bona fides (you'll hear all about their various restaurant projects during the conversation), and Matt McKenney is the marketing and branding partner who represents a number of advanced-level cooking tools and products. What started out as a "what if" passion project turned into Pizza Freak, as they all realized, "We've got something special here." For anyone who has ever dreamed of taking their signature food products (you know, the ones that all your friends and family members tell you should be turned into a business or a restaurant, not realizing the challenges of such a task) this episode is for you, as the Pizza Freak team shares the many lessons learned during their five year quest, which is patiently finding its way onto a shelf (or click) near you. When Pizza Freak finally tips over and goes big, remember that you heard about it here first. Enjoy!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

 A NEW EPISODE OF THE FOOD COURT!  OUT TODAY! Phil's Favorites: Recipes from Friends and Family to Make at Home A Cookbook Hardcover • November 4, 2025 ORDER NOW ON AMAZON! The perfect holiday gift for any foodie!From the New York Times bestselling author and beloved host of Netflix's hit series Somebody Feed Phil, comes Phil Rosenthal's newest cookbook, a heartfelt celebration of food, family, and friendship.  Phil's Favorites brings you into Phil's kitchen with a collection of his most-loved recipes from family, friends, and world-class chefs. Inside you'll find: Monica's comforting Chicken Corn Soup Judy Gold's delicious Carrot Kugel Lily's Chocolate Chip Streusel Banana Bread Phil's own Classic Tuna Sandwich — simple perfection!Plus, recipes from top chefs and iconic restaurants like  Pizzeria Beddia in Philadelphia,  Daddy's Dogs in Nashville, and  The Bombay Canteen in Mumbai, all beautifully photographed and bursting with joy.  The book also features contributions from Phil's wife Monica Horan, his kids Lily and Ben, and his brother Richard Rosenthal, who even has his own chapter! We chat with Phil about his brand-new cookbook, his favorite recipes, and his daughter's wedding, including how they reinvented the wedding meal in the most Phil way possible! And speaking of favorites, we dive into Roland's top NYC pick: Edith's Brooklyn, the next generation of comfort food! Located at 64 Charles St. in Manhattan (open daily until 8 PM) and with another spot in Brooklyn, Edith's is a must-stop for anyone who loves tradition with a twist. RUN, don't walk, to Edith's! We also talk about Phil's newest spot, Max and Helen Diner at 127 N Larchmont Blvd, a collaboration with the brilliant Nancy Silverton, another must-visit! Don't miss Phil on tour, The Somebody Feed Phil Tour! Grab your tickets at PhilRosenthalWorld.com And of course, catch the latest season of Somebody Feed Phil, now streaming on Netflix! Phil's Favorites is more than a cookbook, it's a warm invitation to share meals, stories, and laughter with those you love most. Listen now on Apple Podcasts, Spotify, or wherever you listen to your favorite shows, and don't forget to like, rate, and subscribe! ️️️️️#edith #food #cook #newyork #westvillage #nashville #la

Welcome back to Pizza Quest! Somehow, New York City never has too many great pizzerias, and they all seem to push their competitors to keep raising the bar. In the midst of one of the most competitive marketplaces on earth, a new player better have some game if he or she wants to thrive, especially in the intense pizza playground known as the West Village. So, what did the successful Italian restaurateur Enrico Proietta (of Bella Blu fame) do? He turns loose one of his former proteges, Agostino Cangiano, as well as his own dynamic daughter, Tatiana Revox. to open Slicehaus, featuring Agostino's original Neapolitan/NY hybrid pizza using a little known imported flour that you will hear about in this interview. Tatiana takes care of the fun and games and customers, and Agostino handles the food side (including his personal meatball recipe -- hey, are we in a meatball renaissance? I think yes), and I'm guessing Enrico is kicking back and enjoying the show. Hear all about NYC's new kid on the block and how they have staked their claim against all the OG pizzerias that surround them, in this delightful conversation with Agostino Cangiano and Tatiana Revox, proprietors of Slicehaus.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this special episode, we join James Beard Award-winning chef, baker and author Nancy Silverton in her new beautiful restaurant, Osteria Mozza, in Washington DC. Nancy takes us back to her childhood kitchen in Southern California where her mama refused to take shortcuts -- swearing off "convenience cooking" and microwave meals. She reveals that her cooking journey started after a crush she had in college and talks about how she re-learns to love cooking every year in her kitchen in Italy. Plus, we learn how to make her mama's Brisket al Fomo.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ten years ago, Sarah Owens decided to parlay her success as a successful cottage baker and curator of roses at the Brooklyn Botanical Gardens, and write a book, "Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More." The book went on to win a coveted James Beard Award and Sarah was off and running into the next stage of her career: teaching classes around the world, writing more books, such as "Toast & Jam," and even helping open a bakery in Lebanon for Syrian refugees. Those ten years flew by and now she has just released an updated tenth anniversary edition of the book that helped make her famous. She tells us all about those book updates, including a new resource section listing of small, artisan mills around the country where bakers can source locally produced flour, and also shares many of the adventures that her journey in natural fermentation and jam making has opened up for her. Pizza Quest welcomes the lovely and talented, Sarah Owens!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mark Todd, aka "The Cheese Dude" returns to take us on the ultimate cheese tasting to die for -- or, more accurately, a "Before You Die" tour. Mark has previously guided us through the pasta filata category (aka, mozzarella-like "pulled" cheeses), the cheddar category, the world of hard aged cheeses, and Alpine and smelly cheeses -- he has been my cheese Yoda for the past few years here on Pizza Quest and this time we go all the way to the summit. I asked him to guide me through four or five cheeses that he considers his Mt. Rushmore and, sure enough, this episode has, for me, fulfilled the "loyalty test" (that is, I tasted them when we recorded this episode but I am still enjoying the taste memories weeks later). Join us as we climb to the top of the Mt. Rushmore of cheeses you will want to run out and track down so that you can taste along with us.For the record, here are the five cheeses we tasted and enjoyed with what I call our Meg Ryan cheese moments together. You'll know what I mean when you tune in: Emmi Gruyere Kaltbach; Akaas 36 month Aged Gouda; HRVMNS Epoisses; Mitica Sottocenere; and Delin Brillat Savarin Your local cheese monger will know what these are, or may have ones as close as possible to them.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chef and restaurateur Nancy Silverton joins Sam to talk about being one of the first American chefs to bring sourdough to the masses. They talk about Nancy opening a new diner with longtime friend Phil Rosenthal and how to decide what gets to be on the menu (not yogurt, yes cottage cheese). They talk about how to run more than one restaurant at a time, and protecting her immigrant kitchen workers at her Los Angeles restaurants from ICE. They discuss earliest memories of dining at home, the cookie that changed her life (peanut butter), why menus these days are obsessed with buzzwords like “yuzu” and “chili crisp” and how she is completely addicted to popcorn. Keep up with Samantha Bee @realsambee on Instagram and X. And stay up to date with us @LemonadaMedia on X, Facebook, and Instagram. For a list of current sponsors and discount codes for this and every other Lemonada show, go to lemonadamedia.com/sponsors.See omnystudio.com/listener for privacy information.

Welcome back to Pizza Quest! The artist known as Meathead is back, hard on the heels of his newest book, The Meathead Method: A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling, and Outdoor Cooking with 114 Recipes. His website and newsletter, AmazingRibs.com, is followed by millions of people worldwide, where we all can get everything we need to know, free of charge, about cooking meat -- with and without fire -- and this includes both the science and the craft, which is why I referred to him above as an artist. His new book has been described by Alton Brown as, "The only book on outdoor cookery you'll ever need." In addition, thousands of his followers are dues paying members of his exclusive Pitmaster's Club, which entitles them to all sorts of other benefits and perks, all discussed in this episode. I guarantee that you will learn more than you ever imagined about food science and cookery in this dynamic conversation with the one and only Meathead. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave talks to Brooks Headley of Superiority Burger about a range of topics, from constant iteration and refining dishes to the punk-rock urge to zig when everyone else zags. Superiority Burger has moved since they last spoke, so the pair talks about adjusting to the new space, New York, and thoughts on expansion. Dave closes by answering an Ask Dave about prepping frozen fish. Learn more about Superiority Burger: https://www.superiorityburger.com/  Listen to our previous episode with Brooks Headley: https://open.spotify.com/episode/70nvKRNDXARAqCw5mOOslX?si=l9FoKuhwQEq4mOUroRsz5w  Listen to our previous episode with Nancy Silverton: https://open.spotify.com/episode/3MLVEZq7CTbTTEKftrI7xk?si=Cc7FckT9TfWMXnbBYfU4yA  Listen to our previous episode with Mark Ladner: https://open.spotify.com/episode/5qjEx81gP1UuGxHwoxjqfq?si=WxuUwMT7SZaakxsNRBoAhQ  Read Dave's writing on Brooks for TIME 100: https://time.com/6964708/brooks-headley/  Hear the Ramones' 'All Quiet on the Eastern Front': https://open.spotify.com/track/3uxp0UwVWJVJqlXnH1d7zi?si=d6f4e464f8094a06  Learn more about Yang's Kitchen: https://www.yangskitchenla.com/  Learn more about Bread and Salt Bakery: https://www.instagram.com/breadandsaltbakery/?hl=en  Learn more about Chi Spacca: https://www.chispacca.com/  Learn more about Smoke House: https://www.smokehouse1946.com/  Learn more about El Bulli: https://elbullifoundation.com/en/  Learn more about Gramercy Tavern: https://www.gramercytavern.com/  Learn more about the Torrance Farmer's Market: https://www.torranceca.gov/our-city/cultural-services/farmers-market  Learn more about South Pasadena Farmer's Market: https://southpasadenafarmersmarket.org/  Learn more about Weiser Family Farms: https://www.weiserfamilyfarms.com/  Learn more about Santa Monica Market: https://www.santamonica.com/experience-santa-monica/farmers-markets/  Learn more about Rustic Canyon: https://rusticcanyonrestaurant.com/  Watch our previous podcast with Jeremy Fox: https://www.youtube.com/watch?v=AhkVPVTJwnA  Learn more about the Greenmarket: https://www.grownyc.org/greenmarket  Learn more about GPod Potatoes: https://gpodpotatoes.com/ Learn more about Edulis: https://www.edulisrestaurant.com/  Learn more about Arzak: https://www.arzak.es/en/  Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial Submit your favorite food moments in your favorite movies to majorfoodporn.com Join our community Discord on majordomo.com Host: Dave Chang Guest: Mark Ladner Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Engineer: Belle Roman Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Welcome back to Pizza Quest.You may remember Blaine Parker from an earlier episode, awhile back, in which we discussed his book and website, Free the Pizza, which is a humorous, step by step manual for how to make restaurant quality pizzas in a home oven. Well, Blaine is back, along with his talented wife and writing/producing partner, Honey Parker, to tell us all about a new documentary film they are making. The full is titled, "Little Miss Margherita: A Misundertood Pizza in a Misunderstood Place." The place they are referring to is the state of Mississippi, along the Gulfport Coast. There's a lot more to the story, and it's much more fun to hear Blaine and Honey tell us about it in their own words. Also, Honey talks a bit about her series of rom-com novels, "The V-Life," about Sugar Bernstein, a New York ad-woman who also happens to be a vampire (yes, you heard it right). We even discuss who Honey hopes will be cast to play Sugar when the books become a movie. Tune in to find out who is on the wish list....See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome back to Pizza Quest,Rye bread, the way we remember it -- at least those of who grew up near Jewish bakeries and delis -- has never really gone away but it does, at times, seem like an endangered species. Steven Katz, a Washington DC attorney and policy consultant, who also happens to be a published food writer and recipe developer, along with his longtime friend, library archivist and guardian of cultural taste memories Donna Webber, worked together over the past few years to develop a Jewish rye bread that checks off all the boxes connecting past with present. Steven, as the baker, calls his loaf, "Katz Rye Has Soul." His food roots go deep in the American culinary industry, having been raised in Chicago's meat packing world in a family business selling some of the finest steaks and other meat products known to mankind, and his collaboration with Donna resulted in a synergy that tapped into both of their passions for quality and authenticity. If you too are part of the rye renaissance, you will not want to miss this stimulating conversation. As we often say, it's more about the quest than it is about the pizza, and Steve and Donna's journey is a perfect example.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome back to Pizza Quest!Charlotte, NC is starting to generate more and more national buzz as a culinary destination city. Top Chef is in pre-production here in preparation for its next season, with Charlotte as the host city, and some of the local chefs and restaurants are getting recognition by The James Beard and other prestigious organizations. And, on the pizza front, a couple new pizzerias are getting a lot of national recognition and, in the case of our guests on this episode, international acclaim. Bird Pizzeria a tough reservation to get these days, with a 60 day wait list and a location that is slightly off the beaten path, but the pizzas are uniquely their own -- a combination of East Coast as well as Chicago and Cleveland influence. In addition, due to the magic of TikTok and Instagram, the Kale Caesar Salad has gone viral and now people from as far away as New Zealand are filming themselves doing knock-off versions. Who knew?As a Caesar Salad junkie myself (I sometimes flirt with the idea of doing a companion website called Caesar Salad Quest), I had to get over there to find out what all the hoopla was about. My wife, Susan, and met up with Blaine and Honey Parker (who you will meet in a future episode here if you aren't already a subscriber to Blaine's newsletter, Free the Pizza), who had driven 600 miles just to experience Bird Pizzeria as part of their own pizza quest (like I said, the buzz has extended beyond the city walls), and we all shared the (yes) amazing Kale Caesar as well as two signature pizzas, The Plain (their take on a Margherita) and also the White, with half pepperoni and half sausage and a few other embellishments. You'll hear more about the salad and the pizzas during this podcast.In this episode, Nkem and Kerrel share their journey with us, and tell us how they ended up landing in Charlotte and developing their menu. Their story, like many others we've showcased here, is unconventional, loaded with unexpected moments of struggle and grace that somehow have serendipitous, happy endings. Sometimes you throw out the playbook and just follow your gut. Those are the places that often end up becoming legends in the making.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome back to Pizza Quest!Every now and then we are fortunate to welcome back the legendary John Arena, who I refer to as the Yoda of Pizza. Often, Brian Spangler of Portland's Apizza Scholl's, also joins us and we refer to the two of them as The Pizza Yodi's. It's one of our most popular series and always a lot of fun for me. Well, Brian couldn't make it this time but we are fortunate to have a new member of the Pizza Yodi pantheon, Leo Spizzirri, the Director of Education at Pizza University, and a certified master teacher extraordinaire (aka Maestro) who is recognized throughout the world. In this episode, John tells us about his upcoming trip to Naples for a ceremony in recognition of the top 50 global pizzerias (including 10 from the USA), and shares his own thoughts on some who did and didn't make the list, as well as those who he values as the national treasures of the American pizza universe. Leo adds his own views on the mentors in his life and pays tribute to John's legacy of mentoring the next generation of pizza luminaries. Listen to two of the great ones, right here in this week's episode of Pizza Quest.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome back to Pizza Quest for another new season of conversations with very interesting people.Ellen King, whose bakery in Evanston, Illinois, Hewn, has become legendary for its beautifully crafted breads and pastries using regionally specific flour and local grains. Ellen explains the vision behind the bakery's name and she shares the story of her long and winding journey to fulfill that vision, which emerged over time, to marry her love of art with her love for bread. This episode is for those of us bread geeks who never tire of drilling down deep in our quest for beauty, especially as found in a loaf of bread. Look for her book, “Heritage Baking: Recipes for Rustic Breads and Pastries Made With Artisan Flour From Hewn Bakery” at your favorite book seller.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on The LA Food Podcast, we're joined by none other than Nancy Silverton — LA's Queen of Carbohydrates, President of Pizza, and Secretary of Sourdough. Recorded at Osteria Mozza, our free-flowing conversation covers Nancy's legendary career, her impact on multiple eras of Los Angeles dining, and why she continues to bring new and exciting concepts to life. We also preview her upcoming panels at LA Chef Con 2025, including a tribute to Jonathan Gold and a celebration of 10 years of Netflix's Chef's Table.But first, Luca and Father Sal finally make it to Kato, the #1 restaurant on Bill Addison's 101. Did Jon Yao and Ryan Bailey's Michelin-starred spot live up to the hype? We break it down.In Chef's Kiss, Big Miss, we dive into Jenn Harris's review of Nobu, a buzzy new West Hollywood hotspot from a Southern celebrity chef (Sean Brock), plus an ode to the timeless Chinese American combo plate from a local legend.Powered by Acquired Taste Media.–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

Nancy Silverton is a chef from Los Angeles. Her newest book, The Cookie That Changed My Life, is out now. We chat about Chris' 16-hour flight to Korea, his indoctrination into the K-pop community, a trip to California's wine country, she doesn't listen to music while cooking unless she's in Italy, why she doesn't like In-n-out, a new flavor or Coca Cola, she's opening a pasta restaurant in Koreatown and a diner in Larchmont, she really be dressing, controlling the consistency of your restaurants is tougher when they're in Saudi Arabia, how she got into podcasting having never listened to a podcast before, making teens do all your work for you, she gave up cocaine and got addicted to shopping, her neighborhood in LA, oversized cookies, Waffle House, her philosophy on milkshakes, we pitch Ye Olde Nancy's Provisions Shoppe (est. 2024) the last person she comped a meal for, the hamburger of her dreams, and how she stays snatched constantly eating bread and pasta her whole life. ⁠instagram.com/nancysilverton⁠ ⁠twitter.com/donetodeath⁠ ⁠twitter.com/themjeans Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Daniel Patterson has lived more culinary lives than most chefs could dream of. From earning multiple Michelin stars at San Francisco's Coi, to shaking up the fast-food world with Roy Choi and Keith Corbin at Locol, to now hosting a 12-seat tasting menu out of his own home, Patterson's journey is as unconventional as it is influential. Ahead of opening his new LA restaurant Jaca in the former Son of a Gun space, he joins us for a deeply personal conversation on mental health, why tasting menus still matter, and what it means to create work that truly lasts.But first—Father Sal returns to unpack Joe Rosenthal's bombshell exposé on YouTube mega-chef Joshua Weissman, featuring allegations of recipe plagiarism, toxic workplaces, sexual harassment, and more. Is Weissman just another ego-driven chef—or something darker?In Chef's Kiss / Big Miss, we're talking Nancy Silverton's Korean-Italian pasta bar, a radical new hospitality business model in Sonoma, the heartbreaking closure of LA Cha Cha Chá, and yes… breast milk–flavored ice cream.If you care about food, restaurants, and the messy, fascinating people behind them, this is your episode.The LA Food Podcast is powered by Acquired Taste Media. Be sure to check out our sister shows: Taqueando with Bill Esparza and Let It Rip. And don't forget to rate and review!–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

Garrett McPerry fell down the sourdough rabbit hole about eight years ago, started selling loaves at his local farmers market and, fueled by the public's enthusiastic response, just kept drilling deeper until, two years ago, when he and his wife Lauren opened a brick and mortar bakery cafe called Tommy & Atticus, where the lines are often around the block, the sandwiches sell out by 1:30, and then the pizzas fly out of the oven and are gone by 3 PM. To hear how they got that name, how he finally gave up his day job as an accountant and went all in, and everything else about their phenomenal success story, join me in this lively conversation with Garrett McPerry of Tommy & Atticus.Also, to see the entire menu, go to their website at https://www.tommyandatticus.com/  Their journey has been a wild and crazy ride and one that will inspire you all.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome to Episode 237 where we DO NOT talk about the scheduled ghost story, “Thrawn Janet” by Robert Louis Stevenson due to human error. We'll discuss it on the next episode along with “The Open Door” by Margaret Oliphant. Now, on to what we DID discuss. What we're currently reading: THE GARDEN by Clare Beams, SILAS MARNER by George Eliot, and COOKING IN REAL LIFE by Lidey Heuck. What we've just read: THE SHINING by Stephen King, MEMORIAL DAYS by Geraldine Brooks, and SO FAR GONE by Jess Walter. There are Biblio Adventures: Chris talked about attending the very first Bloomsday celebration at the Guilford Free Library and watching the 1980 film adaptation of The Shining. Emily shares her stop at the Montclair Public Library in New Jersey on the way to Princeton, and recaps the excitement of attending the 2025 Aspen Food & Wine Classic and fan-girling over Nancy Silverton whose book, THE COOKIE THAT CHANGED MY LIFE, is a longtime favorite. We had a wonderful discussion at our monthly Reading Salon with Patreon supporters about short books (the flip side of last month's big books). As always we wrapped with upcoming jaunts and reads, and a reminder about our third quarter readalong in our year of reading Ghost Stories – THE UPSTAIRS HOUSE by Julia Fine with a companion read of “The Yellow Wallpaper” by Charlotte Perkins Gilman. Happy Reading! https://www.bookcougars.com/blog-1/2025/episode237

Chef and restaurateur Nancy Silverton joins Sam to talk about being one of the first American chefs to bring sourdough to the masses. They talk about Nancy opening a new diner with longtime friend Phil Rosenthal and how to decide what gets to be on the menu (not yogurt, yes cottage cheese). They talk about how to run more than one restaurant at a time, and protecting her immigrant kitchen workers at her Los Angeles restaurants from ICE. They discuss earliest memories of dining at home, the cookie that changed her life (peanut butter), why menus these days are obsessed with buzzwords like “yuzu” and “chili crisp” and how she is completely addicted to popcorn. Keep up with Samantha Bee @realsambee on Instagram and X. And stay up to date with us @LemonadaMedia on X, Facebook, and Instagram. For a list of current sponsors and discount codes for this and every other Lemonada show, go to lemonadamedia.com/sponsors.See omnystudio.com/listener for privacy information.

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

For nearly a decade, the LA Chef Conference has been the gathering of Los Angeles chefs and industry professionals. After a one-year hiatus, the conference returns this October 6 in its new home at Redbird and Vibiana in Downtown LA. On this episode, conference founder Brad Metzger and host chef Neal Fraser join Andrew to discuss some featured topics, speakers, and chefs who will be cooking for the conference's always-impressive lunch, including (in alphabetical order) Gilberto Cetina, David Gelb, Rashida Holmes, Jordan Kahn, Evan Kleiman, Michael Mina, Charles Namba, Laurie Ochoa, Nancy Silverton, Michael Voltaggio, Alice Waters, and others. (Andrew will be moderating a panel on Ten Years of Chef's Table, celebrating the acclaimed Netflix series.)Be sure to check out the details at the LA Chef Conference site, and sign up there for email updates regarding tickets (including discounted tickets for restaurant professionals) and updates to the line up.Following the brief conversation about this year's conference, we share some excerpts from previous conference interviews that give a sense of what makes this homegrown event, and the city it celebrates, so special.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters.  THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

The hiatus is over. Ruth Reichl, Nancy Silverton and Laurie Ochoa are firing up Three Ingredients again. This season, we're going live and mostly unedited. You'll notice some rough edges in this first return episode as our cameras go live before Nancy has a chance to take her seat, Ruth gets a phone call that turns off her camera and Laurie's phone overheats three times during the session. But with no advance notice, some 350 of you joined our live test session so we're posting this for everyone to listen in. Thanks to our subscribers, who asked for more Three Ingredients and were patient during our break. We're planning more live sessions, this time with more advance notice and a different phone for Laurie. Watch your Substack messages for a heads-up about our next Three Ingredients live episode. We'd love for you to join and send us questions. Thanks for listening to Three Ingredients! Subscribe to receive new posts. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com

Ube, the photogenic purple sweet potato from the Philippines, has been trending gradually in the United States. It got a boost recently when it made it onto the menu of the three Starbucks Reserve Roastery locations in Chicago, New York, and Seattle where it's added to a coconut cold foam and spooned over an Espresso Martini.Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, discussed the ube phenomenon, which also came up in Pat's conversation with the operators of Tous Les Jours, a Korean-based pastry concept that's growing quickly in the United States. Pat said they see ube and another trending Asian ingredient, matcha, as points of distinction for the brand.Speaking of trends and Korean food, Bret went to a preview of a collab between fast-casual salad chain Sweetgreen and fine-dining Korean steakhouse Cote. Sweetgreen has collaborated with fine-dining chefs in the past, including Dan Barber of Blue Hill and Nancy Silverton of Mozza, and this new one features Korean sauces and marinades that are used in three limited-time offers: Two salads and a more substantial plate.The LTOs expand on Sweetgreen's introduction of steak last year—another trend in fast-casual restaurants. While chicken, always popular, is gaining even further traction at limited-service restaurants, Pat and Bret discussed how steak really shines as LTOs, including these new ones at Sweetgreen and the Steak Stroganoff at Noodles & Company, which was discussed during that chain's recent earnings call as a reason for the fast casual's relative success during the first quarter. Bret also sampled the returning Campfire menu at Cracker Barrel. It's become a harbinger of summer for the chain, which this year added a shrimp skillet with andouille sausage to the lineup. Bret also shared an interview with Indian chef Rasika Venkatesa, the former chef de cuisine of Mourad in San Francisco, who is now in New York City operating a series of pop-ups called Mythili, named for her grandmother. Venkatesa discussed her approach to cooking Indian food, and shared how she collected recipes from villagers from throughout the state of Tamil Nadu.

It's been a long time…and a sizeable chunk of this podcast! We're preparing a hell of a party this week, as we hit 400, Ify cruises into the sunset as host, and we finally cover the original supernatural drama that film nerd dreams are made of, Ryan Coogler's SINNERS. We've got past guest and IRL Ify bud Cody Ziglar riding shotgun this week to boot! And we dream up what some serious films might be like if we threw some vampires into the mix.What's GoodAlonso - Pineapple Upside-Down Cake (especially Nancy Silverton's)Drea - “How long does it actually take” TikToksZig - Tom Cruise coconut cake from Doan's Bakery (+Ify mentions King's rainbow cake)Ify - NeotropolisIfy's Staff Picks on LetterboxdRyan Coogler Aspect ratio videoStaff PicksAlonso - Red RoomsDrea - Let the Right One In (and Green Room)Zig - Assault on Precinct 13 and From Dusk Till DawnIfy - From Dusk Till DawnThanks to our sponsor, Good Story Guild! Listen to In Media Res wherever you get your podcasts. Follow us on BlueSky, Facebook, or InstagramWithDrea ClarkAlonso DuraldeIfy NwadiweProduced by Marissa FlaxbartSr. Producer Laura Swisher

Send us a textSloan is back for more and we learn about how a well known national brand got their start. References and further reading: https://americanbakers.org/news/women-baking-pioneers-did-it-their-wayhttps://www.foodandwine.com/cooking-techniques/baking/bread-bakers-around-the-worldhttps://en.wikipedia.org/wiki/Nancy_Silverton#:~:text=Nancy%20Silverton%20(born%20June%2020,breads%20in%20the%20United%20States.Find Puratos at:@PuratosUSA- Twitter@PuratosUS- Instagrampuratos.us

Please welcome to our show, the director of the Istituto Italiano di Cultura di LosAngeles, AKA the Italian Cultural Institute, Emanuele Amendola, and he joins us to discuss the mission of the @iiclosangeles in bringing cultural, scientific, academic, and culinary experiences that highlight everything authentic direct from Italy. The programs are all free, engaging, and open to everyone. Emanuele works closely with our Consul General of Italy in LA, Raffaella Valentini, and together they have forged a partnership that brings us the best of everything from Italia, including products direct from Italy. Each exhibit, talk, and experience is unique. Recently, there was a showing and discussion about the film, Womeness, followed a few days later with the opening and lecture about the Volterra exhibit. There was a Q&A and demonstration with famed chef Nancy Silverton, and the list goes on. So we wanted to know, how does Emanuele select what to present to the public, because the Cultural Institite goes beyond the walls of their physical location in Westwood. Their work extends down to San Diego in addition to nine states, so in effect, they take their work on the road! Also, in addition to top exhibitions, musical performances and more, the @IICLosAngeles offers language courses and incentives for exchange programs. Before coming on board here in Los Angeles, Emanuele was appointed Director of the Italian Cultural Institute in Washington DC, where his duties included fostering partnerships between Italian and American cultural institutions. He started his tenure at the Italian Cultural Institute in Los Angeles in January 2022. Please give a warm welcome to Emanuele, and join our interview on all video and audio podcast platforms of #DeborahKobyltLIVE, #LittleItalyPodcast, and the #LittleItalyOfLAPodcast. I'm your host, #DeborahZaraKobylt, and it's my pleasure to welcome you here.

Dave and Chris talk about three keys to success before they are joined by iconic American chef, Nancy Silverton. They discuss with Nancy how to follow your gut (literally and figuratively), make your own path, and work hard. After, Nancy joins for a fun MOIF where we hear some hot takes about desserts and Italian food from a master of both. Hosts: Dave Chang and Chris Ying Guest: Nancy Silverton Video/Audio Producer: Felipe Guilhermino Majordomo Media Producers: Kelsey Rearden and David Meyer Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Send us a textSloan is back with more stories. Thank you Sloan for these special episodes for Women's History Month. Resources and Further Reading:https://americanbakers.org/news/women-baking-pioneers-did-it-their-wayhttps://www.foodandwine.com/cooking-techniques/baking/bread-bakers-around-the-worldhttps://en.wikipedia.org/wiki/Nancy_Silverton#:~:text=Nancy%20Silverton%20(born%20June%2020,breads%20in%20the%20United%20States.Find Puratos at:@PuratosUSA- Twitter@PuratosUS- Instagrampuratos.us

Send us a textWelcome to Sloan this week who in honor of Women's history Month has come prepared with stories of women in the baking industry. Thank you Sloan! References and further reading: https://americanbakers.org/news/women-baking-pioneers-did-it-their-wayhttps://www.foodandwine.com/cooking-techniques/baking/bread-bakers-around-the-worldhttps://en.wikipedia.org/wiki/Nancy_Silverton#:~:text=Nancy%20Silverton%20(born%20June%2020,breads%20in%20the%20United%20States.Find Puratos at:@PuratosUSA- Twitter@PuratosUS- Instagrampuratos.us

Michael McCarty is the owner of two restaurants, Michael's in Santa Monica, which opened in 1979, and Michael's on West 55th Street in Midtown Manhattan, which followed a decade later. McCarty is truly the father of California cuisine, at the center of a culinary movement that produced top Los Angeles chefs like Jonathan Waxman, Mark Peel, Nancy Silverton, and many others. I had so much fun having Michael back into the studio, and he was happy to go over his deep history in the American restaurant scene. He also talked about his early days cooking in Paris, and how he ended up in Santa Monica and helped establish the legendary farmers' market there. It's Michael, the early years, in this amazing episode.Also on the show we catch up with Eater Chicago editor Ashok Selvam. He recently wrote about the revival of Charlie Trotter's in Chicago, and how Dylan Trotter is taking a big role in the rebirth.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 MICHAEL MCCARTY:This Is TASTE 383: The Father of California Cuisine with Michael McCarty [TASTE]A Pioneer of California Cuisine Turns 35 [NYT]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Darby Aldaco got into some big trouble as a kid, stealing pizzas from stopped delivery cars. At 18, he was arrested for stealing a Domino's pizza, subsequently losing his prom date. He wound his way through the L.A. bread scene, worked for Nancy Silverton at Triple Beam, then began commuting to Portland for a pizza project. The result is Pizza Thief (and the Bandit Bar next door). They make 18 inch pies and focus on sour dough and whole grains with high hydration. Like so many of their peers in Portland, they get all of their ingredients from local farms, markets and mills in the Northwest.

It's a goodbye 2024 and hello 2025 episode covering a battle of animal necks, Jordan vs. Norm Langer, the status of Spago and Nancy Silverton, Cabo for Thanksgiving, pushed back vs slicked back, Jordan forces Max to eat at Si! Mon again to figure out what the hell is going on, strange latke combo toppings, a Carbone rumor, top 2024 bites, looking forward to 2025 meals, the pain of gift giving, the love of Sade, Genghis Cohen has Jordan rethinking McConnell's, and a night at Shunji.

Have you ever wanted to build the perfect holiday cookie tin but have no idea where to start? Whether you're dreaming of a buttery shortbread with crispy edges, a strudel bar filled with jammy fruit, or a gluten-free confection that doesn't taste like it's missing anything at all… we reveal pro tips for baking your favorite cookies at home with the legendary Zoë François of “Zoe Bakes.”In this episode you'll discover: The one kitchen tool that every home baker should own Foolproof tips for assembling, shipping, and traveling with holiday cookiesEssential lessons for ensuring perfect cookies every time (even when you're making gluten-free swaps!)Don't miss your opportunity to learn practical tips and expert advice from Zoë François, and tune in now!(Photo credit: Wing Ho) ***LINKS:You can learn more about Zoë on her site: Zoe Bakes, Instagram, and YouTube.Grab a copy of her NEW NYT Best Selling cookbook, Zoe Bakes Cookies!Zoë's recipes from this episode:Butter shortbreadSticky coconut maple barsDark chocolate madeleinesCoconut haystacks (gluten-free)Macarons (gluten-free)Some of Zoe's favorite bakers: Dorie Greenspan, Sarah Kieffer and her Vanilla Bean Blog, Rose Levy Berenbaum, Nancy Silverton, and Claudia Flemming***Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our Substack 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!

In today's episode of Flavors Unknown, I'm delighted to sit down with the iconic Nancy Silverton—Los Angeles-based chef, award-winning baker, restaurateur, and celebrated author. Known for co-founding Pizzeria Mozza, Osteria Mozza, Mozza2Go, and Chi Spacca, Silverton is a James Beard Foundation Award winner for Outstanding Chef, an honor she received in 2014 for her remarkable contributions to the culinary world.Join us as Nancy reflects on what ignited her passion for the kitchen, her love-at-first-sight experience with cooking, and how she shaped her career path by learning from strong female mentors in California kitchens. We also explore how her yearly retreats to her home in a medieval village in Umbria, Italy, have profoundly influenced her style—both culinary and personal.  What you'll learn from Chef Nancy Silverton Discovering her Umbrian sanctuary (3:26) – Nancy shares why her heart returns to Italy every year and the role her charming Italian village plays in her life.Savoring Umbrian produce (7:58) – The vibrant, local ingredients from nearby farms that inspire her dishes.Cooking for family (10:15) – How her grandchildren's simple tastes bring joy and keep her connected to family.Embracing tradition in Italy (11:50) – Insights into community ovens and her first (and hilarious) pizza party attempt (13:04).The essence of travel (17:29) – The two things about travel that continue to inspire her approach to cooking and life.New culinary adventures (20:00) – What she's discovered about the flavors of Marseille and how it informs her cooking style.Finding her culinary calling (21:57) – How a college crush inspired her first steps into the world of cooking.A California culinary exception (24:57) – Why California kitchens gave her a rare experience in a traditionally male-dominated field.Career-defining milestones (27:14) – From Campanile's inception to her “bread-ucation,” Nancy discusses the challenges and pivotal moments that defined her career.Italian roots meet California innovation (32:24) – The story of “Cal-Ital” and how she reimagines classic Italian salads in her unique style.Travel and transformation (36:48) – How travel, especially in Italy, continues to shape her culinary expression.Her latest book, The Cookie That Changed My Life (42:37) – Inspiration behind the book, the “life-changing” cookie, and reflections on her writing journey.The connection between fashion and food (49:15) – Nancy's take on how her clothing style is as integral to her identity as her food, along with a look inside her “clothes pantry” (50:48).A culinary tour through LA (52:21) – Her favorite spots in Los Angeles, and a taste of her guilty food obsession (54:13).Future aspirations (55:18) – Nancy's dream collaborations, culinary lessons, and the two food destinations she still wants to explore.Key Takeaway:Chef Nancy Silverton embodies passion, resilience, and innovation. Her journey is a testament to the transformative power of dedication and travel, shaping not only her flavors but her life philosophy. I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with chefs from Los Angeles Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from Los Angeles.Conversation with Chef Elizabeth FalknerInside Los Angeles Food Scene: A Panel DiscussionConve...

In this episode of Your World of Creativity, Mark Stinson welcomes back David Page, the creator of *Diners, Drive-Ins, and Dives*, to discuss his new podcast *Culinary Characters Unlocked*. DAVID's Facebook page David shares his passion for storytelling in the food world and how he's using this platform to highlight the diverse personalities behind the culinary industry. The conversation dives into the art of podcasting, the beauty of open-ended conversations, and why passion matters in any creative venture.- David's new podcast features open-ended, deep conversations with chefs and food innovators.- He reveals fascinating backstories of culinary legends like Nancy Silverton and emerging talents like Christina Nguyen.- Passionate local chefs are equally important as Michelin-starred legends in keeping great cooking alive.- David shares insights into how food culture in America is constantly evolving and why authenticity doesn't mean rigid tradition.- The beauty of long-form storytelling: letting characters express themselves fully beyond a 30-second soundbite.Pull-out Quote from David Page:"Anybody who cares deeply about doing something better than good enough—that is a personality that explains to me who you are."Special thanks to our sponsor, White Cloud Coffee Roasters.

What if you could uncover the secrets behind the careers of top culinary professionals? Join me, Coach Mikki, as I sit down with the remarkable David Page, president and executive producer of Page Productions, to discuss his journey from radio to television and his latest venture into podcasting with "Culinary Characters Unlocked." Discover David's passion for storytelling, particularly through engaging conversations with chefs and restaurateurs, and listen as he shares an enchanting anecdote about his first guest, the legendary Nancy Silverton, a pioneer of California cuisine and artisanal bread in America.Our conversation also navigates the richness of regional cuisines, revealing how modern transportation and technology have made local flavors accessible far beyond their origins. Reflect on the significance of experiencing local foods in their native settings, like the unique taste of Jersey Shore oysters or South Georgia shrimp. Insights from my chat with Adrian Miller, a scholar of Southern and African-American food, provide a deeper understanding of Southern cuisine's diversity, from German-inspired Tennessee barbecue sauces to African-American-developed whole hog barbecue. This episode emphasizes the cultural stories embedded in the foods we cherish.The adventure concludes with a tantalizing journey through the South, exploring the regional differences in beloved dishes like grits and cream of wheat, and a dive into the history of Gullah Geechee cuisine. Alongside fascinating travel stories, including a memorable dining experience in Ethiopia and a quirky tale about NATO's smallest army in Luxembourg, this episode is a testament to the vibrant world of food and culture. Get a sneak peek into David's upcoming podcast and the incredible guests he will feature, and don't forget to check out his website for more details. We look forward to seeing you succeed! - www.KeepOnSharing.com - Code - KOSSupport the Show.www.CoachMikkiandFriends.comJoin my guests on my YouTube Channel

Founded only 8 years ago, HexClad is now one of the fastest growing cookware brands in the world, growing more than 100% YOY nearly every year since its inception in 2017, and is backed by partner Gordon Ramsay. The HexClad Culinary Council includes notable chefs across the globe like Nancy Silverton, Dominique Crenn, Paul Ainsworth and Natsuko Shoji, and devoted celeb fans include Oprah, Halle Berry, Eva Longoria, Cameron Diaz, Kylie Jenner, Hailey Beiber, and Tan France. This year, HexClad is projected to exceed $500 million in sales. In 2016, Co-Founders Danny Winer and Cole Mecray launched groundbreaking hybrid cookware brand HexClad – combining stainless steel and non-stick, in a way that no other cookware brand had done before. Completely self-funded by emptying their savings accounts, draining their 401Ks and maxing-out credit cards, the scrappy duo originally packaged orders by hand and made deliveries in their personal vehicles. Make sure to check them out at: https://hexclad.com   Visit Starting Small Media: https://startingsmallmedia.org/ Subscribe to exclusive Starting Small emails: https://startingsmallmedia.org/newsletter-signup   Follow Starting Small: Instagram: https://www.instagram.com/startingsmallpod/ Facebook: https://www.facebook.com/Startingsmallpod/?modal=admin_todo_tour LinkedIn: http://linkedin.com/in/cameronnagle   Thank you to this episodes mid-break sponsor, PlantVine. PlantVine's mission is to bring the joys of plant parenting to everyone by offering its customers one of the largest selections of indoor and outdoor houseplants, in both variety and size, out of all the major online retailers. Make sure to check them out at https://www.plantvine.com/

On this week's episode of You Are What You Read, we are joined by chef, food writer and bestselling author, Ruth Reichl with her latest novel, The Paris Novel.  Ruth is the former editor in chief of Gourmet magazine, and previously served as restaurant critic for The New York Times, as well as food editor and restaurant critic for the Los Angeles Times. Her popular weekly food newsletter, La Briffe, is hosted on Substack, as is the podcast “Three Ingredients” she produces with Nancy Silverton and Laurie Ochoa. Ms. Reichl has also recently finished producing and starring in a documentary film, Food and Country, which premiered at The Sundance Film Festival and will have a theatrical release this summer. This year, the James Beard Foundation honored Ruth with their Lifetime Achievement Award. This is a delicious, stylish conversation about food, books, and the place on everyone's mind this summer, Paris!  Thanks to our wonderful sponsors! This episode of You Are What You Read is sponsored by BetterHelp. Visit BetterHelp.com/WHATYOUREAD today to get 10% off your first month. Get it off your chest, with BetterHelp. We'd also like to thank Book of the Month.  Head over to bookofthemonth.com and use Promo Code ADRI to get your first book for just $9.99. Thank you for listening, and thank you for reading. Learn more about your ad choices. Visit megaphone.fm/adchoices

Audience questions are answered and it's all bill splitting etiquette, Somebody Feed Jordan and the new Phil Rosenthal x Nancy Silverton diner, bar cart essentials, ranking LA cuisines, solo dining, an A5 wagyu discussion, making out in restaurants, a Culver City princess cake, Max is cooking again and yet is an extreme Stella fella, and most importantly, are the boys finally getting on that Ozempy?

Nancy Silverton is a chef from Los Angeles. Her newest book, The Cookie That Changed My Life, is out now. We chat about Chris' 16-hour flight to Korea, his indoctrination into the K-pop community, a trip to California's wine country, she doesn't listen to music while cooking unless she's in Italy, why she doesn't like In-n-out, a new flavor or Coca Cola, she's opening a pasta restaurant in Koreatown and a diner in Larchmont, she really be dressing, controlling the consistency of your restaurants is tougher when they're in Saudi Arabia, how she got into podcasting having never listened to a podcast before, making teens do all your work for you, she gave up cocaine and got addicted to shopping, her neighborhood in LA, oversized cookies, Waffle House, her philosophy on milkshakes, we pitch Ye Olde Nancy's Provisions Shoppe (est. 2024) the last person she comped a meal for, the hamburger of her dreams, and how she stays snatched constantly eating bread and pasta her whole life. instagram.com/nancysilverton twitter.com/donetodeath twitter.com/themjeans Learn more about your ad choices. Visit megaphone.fm/adchoices

We're thinking big and talking miniatures, reading and listening to a book simultaneously, right-size restaurant empires, the comeback of color analysis, and a stellar Father's Day gift for all the planners out there. A new-favorite mini restaurant empire: Mason Hereford's New Orleans spots Turkey and the Wolf, Molly's Rise and Shine, and Hungry Eyes (see also: his wonderful cookbook, written with JJ Goode). Some other faves: Ann Kim's in Minneapolis, Suzanne Goin and Caroline Styne's in L.A., Nancy Silverton's (also) in L.A., Marc Vetri's in Philly, and the Hart's/Cervo's/The Fly trifecta in NYC.More on color analysis via Calin Van Paris's story for Vogue. Related: Kibbe types, c/o The Concept Wardrobe and Vox. So much on miniatures! The Guardian article “‘A place where millennials can own a home': why doll's houses are having a big moment” by Nicole Cooley, Shrunk magazine, DWR's Vitra miniatures collection and Champagne Chair Contest, Yuta Segawa's vases, Tatsuya Tanaka, and the (40th anniversary!) Marc Jacobs show. We're seeing bitsy charms on all sorts of things, including Susan Alexandra Tiny Joys Lucky Charms, Haricot Vert “Dear Diary” Charming Bag, Mother Denim Lucky Charms Beanie, and Hello Adrienne Bite Size Dangles. And let's pleeease not forget Mini Brand magnets. Share your favorite small restaurant empires, color analysis thoughts, fave minis, and more via 833-632-5463, podcast@athingortwohq.com, @athingortwohq, or our Geneva. Get your chocolate fix with Charles Chocolates—15% off your first purchase with the code ATHING15.YAY.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Nancy Silverton is here to make you a better baker. She tells the story about the time she made Julia Child cry on TV and the very best way to make cornbread, angel food cake and more classic desserts. Plus, Joan De Jesus explains the wine world's biggest trend right now, natural wines; J. Kenji López-Alt shares his secrets for cooking salmon at home; and we make Korean Stir-Fried Chicken with Rice.Get this week's recipe for Korean Stir-Fried Chicken with Rice here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.