Podcasts about Nancy Silverton

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.

My guest today on Specifically for Seniors is Emmy winner, international acclaimed journalist, executive producer, food and travel lover, and creator of the beloved groundbreaking show Diners, Drive-Ins & Dives, David Page takes us deep into the world of chefs, restaurateurs, and everything “foodie” on his new podcast Culinary Characters Unlocked, featuring incisive, entertaining and uninhibited conversations with culinary stars, future stars, as well as chefs and owners who run beloved local classics and mom-n-pop restaurants from coast to coast. The podcast, premiering August 27th on Apple Podcasts, You Tube, and all other all major platforms as well as on culinarycharactersunlocked.com, will drop twice a week, on Tuesdays and Fridays. Among the first guests are: Dan Barber, multi-Michelin-starred chef at the forefront of the local food movement. Nancy Silverton, legendary Los Angeles Michelin-starred chef who has been a pioneer in the California cuisine and artisanal bread movements. Drew Nieporent, called by the New York Times, “the last old school restaurateur standing,” best known for partnering with Robert DeNiro on Nobu and the Tribeca Grill. Adrian Miller, an award-winning culinary scholar who is one of the country's leading authorities on Southern and African American foodways. Christine Nguyen, James Beard award winning chef whose restaurants run the gamut from Vietnamese to South American. Marvin Lender, who along with his brothers introduced non-New York America to bagels after figuring out how to mass produce and freeze them. Page, a two-time Emmy winner, is best known for creating the Food Network hit Diners, Drive-Ins and Dives and executive producing the program for eleven seasons. His other entertainment/reality projects include syndicated and streaming series Beer Geeks, nominated for an Emmy as Outstanding Culinary Program, and multiple Food Network series including Outrageous Food, Tailgate Warriors, Al Roker's Diner Destinations, and Al Roker's Country Fest. His prior television experience includes decades in network news at both ABC and NBC, covering some of the biggest stories on the planet (including walking through the Berlin Wall the night it opened) and control-room producing Good Morning America. Page is also an author, writing the award- winning book Food Americana about the creation of American cuisine from the foods of other countries and cultures.

Aaron sits down with Two-time Emmy winner and author David Page on this week's TFT episode. Their conversation was nothing short of spirited and lively, showcasing David's undeniable passion for food and storytelling. As the creator of "Diners, Drive-Ins, and Dives," Page brings an infectious enthusiasm to his new podcast, "Culinary Characters Unlocked." His excitement is palpable as he dives into the rich narratives of culinary legends and rising stars. He and Aaron dive deep on emphasizing the importance of respecting ingredients and enhancing dining experiences, especially in senior living. Page's insights reveal his belief that food should be flavorful and memorable, reflecting the deep connections we have with our culinary experiences. His engaging storytelling invites listeners to appreciate the art of cooking and the joy it brings to life. Tips from Trestle is sponsored by eMenuChoice & ClarkPro Culinary Characters Unlocked premieres on August 28, 2024. For a sneak peek take a look as this teaser featuring Chef Nancy Silverton: https://bit.ly/CCUT_TFT #TFT330 #FoodieLife #CulinaryInnovation #SeniorLiving #ComfortFood #ChefLife #FoodTrends #HealthyAging #SustainableEating #FoodTech #CulinaryArts #hospitality #GourmetSeniorLiving #SeniorDining #FoodieOver50 --- Support this podcast: https://podcasters.spotify.com/pod/show/tips-from-trestle/support

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

In today's episode, we speak with our guest Nancy Silverton, co-owner of Pizzeria Mozza, as well as Osteria Mozza, Mozza2Go, and chi SPACCA in Los Angeles. She's also the creative mind behind Nancy's Fancy gelato.In today's interactive chat, Nancy shares how she built an illustrious career based on prep, timing, and luck. This includes working for some of the most influential chefs in the nation, including Jonathan Waxman at Michael's Restaurant and Wolfgang Puck at Spago, as well as opening the legendary La Brea Bakery and Campanile Restaurant. Listen as Nancy Silverton talks about experiencing food on a deeply emotional level, the cookie that changed her life, and finding an obsession in the kitchen. 

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/

The art of stress-free travel is not lost on Nancy Silverton thanks to her adventurous parents, and now she shares her travel philosophy with her kids, grandkids—and listeners of Travel That Matters in this episode. When this American chef, baker, restaurateur, and author is not serving food to people at the Palace of Versailles, she's "putzing" around her house in Umbria or traveling to Mexico, London, Spain, and other incredible places around the world. (Marseilles and Mexico City left the largest impact on her recently.) Nancy talks about the peanut butter cookie that changed her life and her experience working with Wolfgang Puck—another guest on Travel That Matters—and leaves listeners with tons of great inspiration for their next exploration. In the wrap up, Bruce considers where to travel to this summer. Have an idea? Email him directly at Bruce@curtco.com. --- You can find out more details about the locations below mentioned in the episode: Costa Palmas: https://costapalmas.com/ Osteria Mozza: https://www.osteriamozza.com/ Martínez: https://www.exploretock.com/new-chef-lucho-restaurant-ciudad-de-mxico Obicà: https://www.obica.com/ --- To learn more about Nancy Silverton, find her on Instagram https://www.instagram.com/nancysilverton/ --- Travel That Matters is a CurtCo Media production. Host: Bruce Wallin Producer: AJ Moseley Marketing: Catrin Skaperdas Music: Joey SalviaSee omnystudio.com/listener for privacy information.

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

Menu editors Pat Cobe and Bret Thorn were among the guests who celebrated the winners of the 2024 MenuMasters awards on Saturday. We were in the thick of the event at Morgan Manufacturing in Chicago's West Loop neighborhood, sampling the chef-prepared food at the various stations and talking to the eight chefs honored this year. Chef and restaurateur Nancy Silverton was inducted into the MenuMasters Hall of Fame, and we talk on the podcast about her accomplishments as a chef and restaurateur. She was particularly touched to receive an award from the industry, and commented on how these awards celebrate the diversity of restaurants represented at the ceremony. Other winners included fast casuals Cava and Tender Greens, quick-service players Del Taco and McDonald's and casual-dining concept Fogo de Chao. Indian entrepreneur Meherwan Irani and digital cooking guru Samuel “Sam the Cooking Guy” Zien were also honored, further reflecting that diversity. We also dish on the wild MenuMasters “after party,” where special effects, music, dancing and more food and drinks kept guests hopping until almost midnight. MenuMasters took place during the National Restaurant Show, so we roamed the exhibits and chatted about our favorite tastes, sips and happenings.

A renowned chef, both a James Beard Semifinalist and Michelin Recommended, who is the proud owner of not one, but two thriving restaurants—Poppy & Rose and Poppy & Seed—sets the stage by delving into the essence of garden-fresh ingredients, the core principles of flavors, and the indispensable role of quality kitchen tools.Before embarking on his culinary journey, he pursued studies at UCSB while also excelling in track & field, providing a diverse foundation for his eventual career. Engagingly, he recounts how his path led from academic pursuits to the culinary arts, touching upon the unexpected yet pivotal role of accounting and bookkeeping. This trajectory ultimately led to a recommendation from the culinary luminary Nancy Silverton, propelling him into the role of executive chef.He navigates through the challenges of staffing, emphasizing the importance of finding dedicated individuals amidst the ever-present threat of burnout. Reflecting on his culinary creations, he traces their roots back to his Memphis-born grandfather, whose legacy inspired his dream of owning multiple restaurants—a dream now realized with two establishments under his belt and an exciting new concept slated for 2025: Poppy & Rose in DTLA and Poppy & Seed, upscale cuisine within a unique greenhouse setting in Anaheim.In a dynamic discussion, he explores the intersection of social media and creativity, highlighting the influence it has had on his ventures, including his Upscale Catering Company, Root of All Food. Passionately, he advocates for the abolition of tipping, underscoring his commitment to fair compensation within the industry.He recounts his experience participating in Guy Fieri's Tournament of Champions 5 (TOC), regaling the audience with tales of the infamous randomizer, and pondering whether he would embark on such an adventure again.As the conversation draws to a close, the mood lightens with talk of peaches and summer, encapsulating the essence of his culinary philosophy—one rooted in tradition yet infused with a zest for innovation and seasonal delights.CHEF MICHAEL REED LINKS:Follow Chef on IG: https://www.instagram.com/chefmichaelreed/?hl=enFollow Poppy & Rose on IG: https://www.instagram.com/poppyandrosela/?hl=enFollow Poppy & Seed on IG: https://www.instagram.com/poppyandseedoc/?hl=enPoppy & Seed: https://www.poppyandseedoc.com/about/ Before the Lights Links:RATE & REVIEW THE SHOW! 5 STAR & NICE COMMENTS PLEASE!Get Tommy a Glass of Vino: https://www.buymeacoffee.com/beforethelightsBecome a BTL Member: https://www.beforethelightspod.com/supportBefore the Lights Website: https://www.beforethelightspod.com/Support the showFollow the show on Instagram: https://www.instagram.com/beforethelightspodcast/Follow the show on Face Book: https://www.facebook.com/beforethelightspodcast/Follow the show on Tik Tok: https://www.tiktok.com/@beforethelightspodcast?lang=enFollow Tommy on Face Book: https://www.facebook.com/tcanale3Rate & Review: https://podcasts.apple.com/us/podcast/before-the-lights/id1501245041Email the host: beforethelightspod@gmail.com

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 to ask Michael, and he was happy to go over his deep history in the American restaurant scene. We hear about how he moves between the coasts with ease and how he thinks about the legacy of Michael's after more than 40 years in the game. Michael McCarty is a living legendy, and we hope you enjoy this conversation.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:Did This Man Invent the Modern Restaurant? [Los Angeles Times] Awkward Run-Ins, Big Deals Revealed by 27 VIPs in Dishy Oral History [HW]Still Busy After All These Years [Forbes]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The 2023 Master Chef series was such a success that we decided to keep it going for another season! Prepare your palate for adventure, because Travel That Matters is about to take off (again) with the top tastemakers on a culinary journey around the globe, including Nancy Silverton, Wolfgang Puck, Charlie Palmer, Danny Meyer, Jonathan Waxman, and many more incredible chefs and restaurateurs.  In anticipation, listen (or relisten) to season 3 of Travel That Matters, the first iteration of the Master Chef series, and hear from Marcus Samuelsson, Amanda Freitag, Daniel Boulud, Gregory Gourdet, Curtis Stone, among others, who share their favorite destinations, inspiring travel stories, and insider tips.See omnystudio.com/listener for privacy information.

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?

You can have your cake and eat it too! Join us on the Kick Your Boots Up Podcast for a sweet chat with Elizabeth Rowe, the London Baker who captured hearts and taste buds on Season 2 of Netflix's Is It Cake? Elizabeth spills the cake journey from kitchen dreams to winning the ultimate baking showdown, sharing the moments that left her gobsmacked. With infectious enthusiasm, she dishes out the sweet details of her wild ride on the show, revealing the highs and lows of her baking adventures. Don't miss this intimate conversation with the baker extraordinaire who proved that with determination and creativity, dreams really do come true in the world of cake. For a full episode transcript, visit our website HERE.

Welcome to Episode 203! Some highlights of this episode: Emily dives into the pages of THE FROZEN RIVER by Ariel Lawhon and the delicious world of baking with THE COOKIE THAT CHANGED MY LIFE cookbook by Nancy Silverton and Carolynn Carreno. Meanwhile, Chris is back in high school with Jenna Miller's new sapphic YA romance, WE GOT THE BEAT. Emily devoured Elle Cosimano's new release, FINLAY DONOVAN ROLLS THE DICE, and was deeply moved by Suleika Jaouad's memoir BETWEEN TWO KINGDOMS. She also read three short stories: "Itinerary" by Lucia Berlin in EVENING IN PARADISE and "Los Angeles" and "Office Hours" by Ling Ma in BLISS MONTAGE: Stories. Chris highly recommends the new and first biography of a once hugely popular woman writer, THE VANISHING OF CAROLYN WELLS by Rebecca Rego Barry. She also revisited ETHAN FROME before reading SUMMER by Edith Wharton. We also discuss INDIGO by Beverly Jenkins, our first-quarter readalong pick. A question for those of you who read it: do you think Hester's name could be a nod to Hester Prynne from The Scarlet Letter? In Biblio Adventures, Chris explored The Library of Congress in Washington, DC. Over On Ingredient One, Emily sat down with Louise Miller, author of THE CITY BAKER'S GUIDE TO COUNTRY LIVING AND THE LATE BLOOMER'S CLUB.

This week on Special Sauce, James Beard Award-winning chef and baker Nancy Silverton talks about her new book ‘The Cookie that Changed My Life'. Any serious eater who loves to bake should check it out.

What will you eat? What won't you? In this bonus episode of "Three Ingredients" we discuss eating some things that many people consider very strange. Tarantula anyone? How about guinea pig? Then we consider the lobster — and discuss other unmentionable aspects of cuisine. And have you contemplated the human toll of eating vegetables? Are you ready for some food for thought? We've got it.---To receive new episodes of "Three Ingredients" as they drop, sign up to become a free subscriber at threeingredients.substack.com/subscribe. If you want to receive bonus posts, recipes, restaurant recommendations, photos and more, please consider becoming a paid subscriber.Ruth Reichl is author of the Substack newsletter La Briffe and 11 books, including “The Paris Novel,” which publishes in April. She was editor in chief of Gourmet Magazine and the restaurant critic of the New York Times and Los Angeles Times. Nancy Silverton leads the Mozza Restaurant Group and is author of nine cookbooks, including her newest, "The Cookie That Changed My Life." Laurie Ochoa is general manager of L.A. Times Food and one of the writers of the paper's Tasting Notes newsletter. She was executive editor of Gourmet when Ruth led the magazine, editor in chief of the L.A. Weekly and co-author of “Nancy Silverton's Breads from the La Brea Bakery.” This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com/subscribe

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.

In Episode 7 of “Three Ingredients,” we talk about what separates restaurant chefs from home cooks. Is it training? Obsession? A drive for perfection? Or something less tangible? One secret: Nancy says she's never thought of herself as a chef. We ask why. We also have a discussion about open kitchens in restaurants, including Nancy's experiences cooking before an audience of diners at Spago and her own mozzarella bar at Mozza, as well as the time Laurie first realized the kitchen watches back. Plus, do you plate your takeout food or eat it right out of the container? Laurie, Nancy and Ruth have three different answers to this question. Then Ruth and Nancy go head to head on Basque cheesecake recipes — Nancy's favorite method from Pasjoli chef Dave Beran is a bit more complicated than Ruth's stir-and-bake technique — and Laurie tries to keep the peace.  Next, we turn to a classic dessert — carrot cake. It's one of the baking favorites that Nancy tried to perfect in her new cookbook “The Cookie That Changed My Life.” Her recipe may change the way you make carrot cake. Is it revolutionary? It's certainly not the usual recipe. Paying subscribers to “Three Ingredients” will soon get a copy of the recipe sent to their inboxes. But even if you're just here to listen, we've got a delicious conversation for you.To receive new episodes of Three Ingredients as they drop, sign up to become a free subscriber. If you want to receive bonus posts, recipes, restaurant recommendations, photos and more, please consider becoming a paid subscriber.Ruth Reichl is author of the Substack newsletter La Briffe and 11 books, including “The Paris Novel,” which publishes in April. She was editor in chief of Gourmet Magazine and the restaurant critic of the New York Times and Los Angeles Times. Nancy Silverton leads the Mozza Restaurant Group and is author of nine cookbooks. Laurie Ochoa is general manager of L.A. Times Food and one of the writers of the paper's Tasting Notes newsletter. She was executive editor of Gourmet when Ruth led the magazine, editor in chief of the L.A. Weekly and co-author of “Nancy Silverton's Breads from the La Brea Bakery.” For more about “Three Ingredients,” see our Welcome Page.Thank you for reading Three Ingredients. This post is public so feel free to share it. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com/subscribe

The Cookie That Changed My Life is a new cookbook by world-renowned baker Nancy Silverton (written with Carolynn Carreño). Silverton is the founder of LaBrea Bakery and has been a professional baker for more than 50 years; now she's sharing some recipes of baking perfection. In today's episode, Silverton talks with Here and Now's Robin Young about how to perfect not only peanut butter cookie recipes but also pies and cakes.

How to shock a badass woman chef In our fourth episode, Nancy talks about winning the James Beard Award for Best Pastry Chef in 1991, and how aghast the presenter, French chef and cookbook author Madeleine Kamman, was that an upstart from California had beat out two famous men with French and Swiss training. The predicted winner was the legendary Albert Kumin, the original pastry chef of The Four Seasons who went on to work in Jimmy Carter's White House kitchen and founded the now-closed International Pastry Arts Center in in Elmsford, N.Y.“He is one of the only people I know who can labor relentlessly in the kitchen, covering the work of three, while remaining totally calm, good-humored and friendly,” Jacques Pépin once told Nation's Restaurant News about Kumin, who died in 2016 at the age of 94.Happily the other nominee is still with us. At the time, Jacques Torres was working at Le Cirque where he was famous for, among other things, his miniature edible stove. The youngest person to ever become a Meilleur Ouvrier de France, Torres was Dean of Pastry at The Culinary Institute for 30 years. Today he runs his own chocolate empire. As for Madeleine Kamman … she was a complete badass. She was an outspoken chef, a champion of women and a legendary teacher. Paul Bocuse once called her restaurants “the best in America,” and she was the author of many books, the most notable being “When French Women Cook.” Laurie keeps a copy of “The New Making of a Cook,” the 1997 revision of Kamman's first cookbook, on her shelf of encyclopedic cookbooks between Shirley Corriher's “CookWise” and Marion Cunningham's “The Fannie Farmer Cookbook,” with Julia Child's “The Way to Cook” a respectful few books away since it's likely neither of them would have liked to be beside each other. Kamman had a famous rivalry with Julia Child. She pointed out that Julia was neither French nor a chef, but simply an American cooking teacher. Madeleine, on the other hand, was a trained chef with a successful restaurant who also wrote cookbooks and had a television show. “I am not for comparing people, any more than you can compare Picasso to anyone,” she opined with typical modestly. A few years ago Mayukh Sen wrote this article about her in the New Yorker. What we like best about Madeleine? In 1990, she told the L.A. Times writer Rose Dosti that the next generation of great chefs would be American rather than French, and would consist of a 50-50 ratio of women and men. The 50-50 ratio hasn't quite worked out yet, but Nancy's win the following year at the James Beard Awards showed that the change Madeleine predicted was already underway. That 1991 ceremony, by the way, was the first time the James Beard Awards as we know them were presented. Nancy had to remind Ruth that she had written about the ceremony — and about Kamman's reaction to Nancy's win — in the L.A. Times, not to mention at least one chef's complaint about a young Wolfgang Puck winning Outstanding Chef of the Year. Here's an excerpt:“Like every awards ceremony, this one had its moments of controversy. Madeleine Kamman, who was sitting in the front row, shuddered visibly when Nancy Silverton was awarded the prize for best pastry chef over Albert Kumin, the dean of American pastry. ‘Albert Kumin changed pastry in this country,' Larry Forgione of New York's An American Place, said later. ‘His achievement should have been recognized. And if Chef of the Year was for career achievement,' he went on, ‘why wasn't Andre Soltner (the legendary chef/owner of Lutece) nominated?' The answer seems to be that … the Beard Awards are centered on the food revolution that has swept America. … So it should come as no surprise that Chef of the Year went to America's highest-profile young chef, Wolfgang Puck.”It was actually a call Ruth received from New York Times reporter Julia Moskin that got our conversation started about the James Beard Awards. She asked if Ruth would comment on the organization after chef Timothy Hontzas of Johnny's Restaurant in Homewood, Alabama, was disqualified as a best chef in the South nominee following an allegation that he habitually yelled at his staff and customers. (Hontzas told The Times that the incidents “were not as severe as the accusers described.” He also said that none of the incidents rose to the level of an ethics violation.) The disqualification, an action taken without consulting all of the restaurant awards committee members — who oversee the annual nominee selections on a volunteer basis — led one committee member and a separate judge to resign in protest.Ruth declined the request for comment by Moskin, who teamed with Brett Anderson for an extensive story on the messy process of trying to make the James Beard Awards more equitable and diverse. The article opened with the organization's investigation into an anonymous complaint about Kentucky-raised chef Sam Fore, whose TukTuk pop-up draws on her Sri Lankan family roots. Fore, who was surprised to discover that her social media posts advocating for victims of domestic violence were the subject of the investigation, said the process was “an interrogation.” Ultimately, she was able to remain a nominee in the Best Chef: Southeast category, although the award went to Terry Koval of The Deer and the Dove in Decatur, Georgia.It's not the first time the organization has come under scrutiny. In 2005, the president of the James Beard Foundation, Leonard F. Pickell was convicted of stealing more than fifty thousand dollars from the foundation. He was sentenced to one to three years and served about 9 months. He passed away two years later. At this year's awards ceremony in June, the restaurant awards committee chair Tanya Holland — who is also an acclaimed cookbook author and chef of the late great Brown Sugar Kitchen in Oakland (fantastic cornmeal waffles) — said from the podium that New Orleans legend Leah Chase once gave her some advice that seemed to apply to the stresses the organization is undergoing as it tries to find the best way to ensure the awards are fair and equitable: “‘Be prepared to get a lot of criticism in this industry, and work with it; you will make mistakes. The important thing is where your heart is and how you move on.' The universe knows I've made numerous mistakes.”L.A. Times journalist Stephanie Breijo, reporting on the ceremony, wrote that Holland told the audience “she has become comfortable being uncomfortable, adding that she is motivated to make the industry better. The efforts of the foundation have made a difference in the diversity of the awards' nominees and winners, she said, and should be commended.“We're learning as we go,” Holland said. “It's not always smooth, but that doesn't mean we're not on the right path.”Three Ingredients is a reader-supported publication. To receive posts with bonus material, including recipes, restaurant recommendations and podcast conversations that didn't fit into the main show, consider becoming a paid subscriber.The endangered 20th-century restaurantWe move from the Beard Awards and a discussion about the mental stress and physical toll restaurant work entails, to an exploration of what makes a 21st century restaurant and how in many parts of the country 20th century restaurants such as diners are closing at an alarming rate. Laurie talks about the closing in May of Los Angeles' Nickel Diner, which wasn't technically a 20th century restaurant (it opened in 2008) but had a 20th century soul. Laurie wrote about her last meal at the Nickel, run by Monica May and Kristen Trattner, for the L.A. Times Tasting Notes newsletter. The table was loaded with scrambles, biscuits, homemade pop tarts and of course a maple bacon doughnut, plus marmalade made from blood oranges grown by the artist Ed Ruscha. Here's an excerpt of the story:All around us customers are giving hugs to May and Trattner as well as Nickel Diner's servers, many of whom have worked at the Main Street spot for years and have become familiar faces. The customers also hug each other because it's a kind of reunion for many who are part of the L.A. tribe in love with the diner and the tattooed punk-rock aesthetic that came with the place.“We're a 20th century restaurant,” May tells us by way of explanation of why she and Trattner think it's the right time to close. Would they have stayed open if they had gotten one of their grants renewed to feed their neighbors living in the surrounding SROs or if inflation hadn't raised their operating costs or if the pandemic hadn't happened? Maybe.But they also feel a change in the city. A few blocks away Suehiro Cafe, another 20th century restaurant that has been on Little Tokyo's 1st Street for decades and may be the closest thing we have to a “Midnight Diner,” is being forced to move to a new location on Main Street, not far from the Nickel Diner. What difference will a move make? When I walked by the space Suehiro will inhabit later this summer I saw a now-hiring sign and noticed that one of the new jobs listed is “barista.”Old-school Suehiro doesn't have a barista. Apparently, 21st century Suehiro will have barista-made drinks. If it helps the place stick around for a few more decades, I won't mind, as long as they still serve the okonomi plate with broiled mackerel and cold tofu. Because as Zen monk and teacher Shunryu Suzuki once told writer David Chadwick after he asked the master to summarize Buddhism “in a nutshell,” the answer came down to two words: “Everything changes.” Thank you for reading Three Ingredients. This post is public so feel free to share it.Eating off the cartFinally, we talk about the safety of food carts. In 1995, when Ruth wrote an article for the New York Times about how much she loved street food, she included this interesting detail: “If the idea of eating at food carts frightens you, consider this. Fredric D. Winters, a spokesman for the New York City Health Department, said that of the 1,600 cases of food poisoning reported by doctors in the last three years, only 8 were said to be from food vendors. Only one case actually proved to be food poisoning, and even that case could not definitely be tied to a cart.”You can read the entire article here. And in our bonus “Ingredients” post for paying subscribers, we'll share Ruth's recipe for a homemade version of the classic New York food cart dish, curry chicken and rice. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com/subscribe

We are ending our first season of Hey Sis, Eat This on the most delicious note! A spectacular interview with one of our long-time idols, James Beard Award-winning Chef, Nancy Silverton and her magical sister, Gail Silverton. Only one and half years apart to the day, these extremely close sisters open up about their incredible mother, Momma Doris, who was a genuine powerhouse of a woman. When most mothers of her generation were expected to stay home cleaning and cooking, Doris Silverton was shattering the glass ceiling as a successful female television writer in Hollywood. Alongside of her career, Doris was a remarkable wife, supportive mother, and one who never skipped on setting a proper dinner table! While Nancy wasn't a huge admirer of Momma Doris's cooking, she admits that the family dinner table, which she still owns, was a very big part of her childhood. As far as Momma Doris' culinary style was concerned, the sisters describe it as eclectic and ahead of her time. Beef bourguignon, chili Colorado, spanakopita and Caesar salad were in the regular rotation. Gail loved her mother's brisket and Paprika chicken, two dishes she continues to make today, while Nancy preferred to take matters into her own hands with fried bologna and “whim” outings to Denny's whenever on a family road trip. With only a year and a half apart, these sisters were always close. So close, that they often shared friends and we even discover they dated some of the same guys! Yes... that is plural! Except for Nancy's one run in with the law and Gail “experimenting', the Silverton sisters were pretty well behaved in adolescence. Momma Doris was not one to discipline, instead she empowered them by creating a safe space to live and learn from their mistakes. Her democratic parenting style empowered them to be independent, responsible women who never had to second guess themselves in their professional careers. Doris, who passed away in 2001, left a beautiful legacy with her two extraordinary daughters. An inspiration to each of them, Nancy and Gail have made indelible contributions to the Los Angeles community through food and education. With all that these sisters have accomplished professionally, philanthropically and as mothers, Momma Doris would be so proud! Nancy's New York Times Bestselling cookbook, “The Cookie That Changed My Life” is available wherever books are sold. You can find the recipe for Peanut Butter cookie that changed her life on our website!  Enjoy this season finale, but please keep your elbows off the table. Look for our next episode in 2024 as we kick off Season 2 of Hey Sis, Eat This!

The title of Nancy Silverton's newest cookbook is “The Cookie That Changed My Life,” so we asked the iconic chef, baker, and author to join host Jessie Sheehan and share what's so special about this particular baked good and walk us through the recipe.Nancy also talks about her recipe development process and how this peanut butter cookie came to be; why she amped up the amount of vanilla for maximum flecks and flavor; her thoughts on shaping cookies and cookie sheets; the fine line between creamed butter and greasy butter; and why she combines her leavening agents, spices, and salt with the butter instead of the flour. Want to bake along? Here is Nancy's recipe for her life-changing cookie.Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie SheehanProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at CityVox StudiosShe's My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Nancy: Instagram, The Cookie That Changed My Life cookbookMore on Jessie: Instagram, Snackable BakesSubscribe to Cherry Bombe Magazine here

Dave and Alonso (and Margy Rochlin) make this Linoleum Knife & Fork episode available to everyone, so we can share our wonderful conversation with the fabulous Nancy Silverton about her new book, The Cookie That Changed My Life and More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours. Mini olive-oil cakes recipe Paul Tran, Baker Man For more Linoleum Knife & Fork, join our club.

Today on the show we have a really, really, really great conversation with two of the most respected people in food: Ruth Reichl and Nancy Silverton. We came together earlier this week at Rizzoli Bookstore in Manhattan to talk about Nancy's great new cookbook, The Cookie That Changed My Life. Ruth and Nancy have been friends for decades, and we cover a wide variety of topics including what is in fact the best cookie ever, as well as favorite restaurants in New York, Los Angeles, and Italy.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 RUTH REICHL AND NANCY SILVERTON:What's Cooking With Nancy Silverton [Beverly Press]Who Decides Style? [La Briffe]The Sushi Effect [La Briffe]

With a competitive spirit, Nancy Silverton sets out to make the best versions of classic baked goods. James Park grew up on kimchi, but when he discovered chili crisp, his world changed. Paul and Jill Fulton embarked on a vanilla voyage, learning to make extracts in their home kitchen. At the farmers market, everything's coming up roses (and snake gourds) for floral designer Sophia Moreno-Bunge.

Today on AirTalk, what to know about California's budget deficit. Also on the show,  a new book from columnist Taylor Lorenz explores the rise of society's online culture; Nancy Silverton shares the cookie that changed her life; FilmWeek: Poor Things,' ‘Fast Charlie,' ‘The Peasants' and more. California Faces $68 Billion Budget Deficit – Here's What You Should Know (00:17) From Myspace To TikTok, How Our Society Became 'Extremely Online' (11:56) Ever Had A Life-Changing Cookie? Expert Nancy Silverton Shares Hers And More (33:46) FilmWeek: Poor Things,' ‘Fast Charlie,' ‘The Peasants' And More (50:55) FilmWeek Feature: Larry Mantle Talks With The FilmWeek Critics About LAFCA Voting And The Ubiquitous Award Show (1:23:01)

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.

The ever-energetic Nancy Silverton returns to the pod to talk about her terrific new cookbook: The Cookie That Changed My Life. In it, Nancy--currently helming such restaurants as Chi Spacca and Osteria Mozza in Los Angeles--returns to her pastry roots. The book shares more than 100 recipes that capture her perfected versions of beloved, classic baked goods. Written in collaboration with Carolynn Carreño, The Cookie That Changed My Life is a knockout, with much to appeal to pro cooks and home cooks alike, as well as to holiday gift-givers. Our thanks to Metro for their support. Visit their website today to learn more about how they can make your restaurant kitchen and office more efficient. Andrew's NEW book The Dish: The Lives and Labor Behind One Plate of Food is now ON SALE! Read the book Publishers Weekly calls "masterful."Since 2019, Andrew Talks to Chefs has been a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

This week on Inside Julia's Kitchen, Todd Schulkin welcomes chef, restaurateur, and cookbook author Nancy Silverton. They discuss Italian food in America, as well as Italian food in Italy, resilience in the restaurant industry, and Nancy's new cookbook, The Cookie That Changed My Life. Plus, Nancy shares her famous Julia Moment.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

Chef Eric Adjepong was a finalist on season 16 of Bravo's Top Chef and a contestant on season 17 of Top Chef All-Stars, where he earned consistent acclaim from judges and popularity among viewers. As a first-generation Ghanaian-American born and raised in New York City, Eric sources the flavors and influences in his cooking from many of the West African dishes he grew up eating. He is passionate about introducing diners to West African cuisine and the impact its diaspora has had on South American, Latin American, Caribbean, and American food, all in his elegant, artfully plated style. On this episode we talk about Eric's new children's book, Sankofa: A Culinary Story of Resilience and Belonging. We also talk about is forthcoming cookbook, as well as what it was like to compete on Top Chef. What a great conversation.Also on the show, Aliza and Matt continue to preview the exciting fall cookbook season, including early thoughts on new releases from Klancy Miller, Molly Baz, Nancy Silverton, Erika Council, Cheap Old Houses, Andrew Friedman, and Leah Koenig.MORE FROM ERIC ADJEPONG: ReachTV Orders ‘Cultural Eats' Starring Chef Eric Adjepong, From Chris Paul's Production Company [Variety]Sankofa [Official]

Peckerman is back in the Sherman Oaks Food Building to talk the chocolate covered almonds and pecan butterscotch bars of a breakfast he and Jordan recently experienced on an epic Sees Candy factory tour. Then, Shapiro and Jordan review two recent meals they shared at a Koreatown lamb kebab palace and Nancy Silverton's ode to mozzarella and pasta. And Josh is never eating Ben & Jerry's again, the best Mozzaplex steak may not be at ChiSpacca, Bubbles' Rolex doesn't even work, and blindfolded L.A. druggies.