Podcast appearances and mentions of Nigella Lawson

Welcome back to The British Food History Podcast. In this episode, I am speaking with Peter Ross. Peter was, until recently, the Principal Librarian at the City of London's Guildhall Library. He is an historian of both food and crime in Georgian London, an Arts Society lecturer, and a Fellow of the Society of Antiquaries.He has also written a fantastic book called Insatiable Appetites, Eating Out in Georgian London, published by the Bodleian Library. Published 14 May 2026. We talk about the migrating mealtimes of the Georgian period, chophouses, the importance of satirical cartoons when studying food history in this period, turtle soup, and why you wouldn't want to be seen hanging around the saloop stand – amongst many other things.Those listening to the secret podcast get some top drawer bonus material where we discuss what Georgian chocolate was really like, and the beautiful and amazing Vauxhall gardens + more. Insatiable Appetites, Eating Out in Georgian London by Peter RossPeter will be at the Chalke History Festival on 27 June 2024 talking about Georgian FeastingSeason 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. Things mentioned in today's episodeAccompanying blog post showing the Gilray cartoon + moreThe Guildhall LibraryPeter's London street food exhibitionThe British Housewife by Gilly LehmannThe London Art of Cookery by John FarleyThe English Art of Cookery by Richard BriggsBefore Mrs Beeton: Elizabeth Raffald, England's Most Influential Housekeeper by Neil Buttery Previous pertinent podcast episodes18th Century Tavern Cooking with Marc Meltonville (& Richard Briggs)London's Street Food Sellers with Charlie Taverner18th Century Dining with Ivan DayElizabeth Raffald with Alessandra Pino & Neil Buttery Previous pertinent blog postsMock Turtle SoupNeil's blogs and YouTube channel:‘British Food: a History' The British Food History Channel‘Neil Cooks Grigson' Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory Mentioned in this episode:A is for Apple Season C has begun!Join Neil Buttery, Sam Bilton and Alessandra Pino for their journey through the letter C on 'A is for Apple: An Encyclopaedia of Food & Drink'. Available wherever you get your podcasts.This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Ardal O'Hanlon's new book 'A Plot to Die For' is the first in a series of crime novels starring Finn O'Leary, the celebrity gardener who comes back to his small home town where it turns out things aren't quite so cosy. Ella Risbridger tells us why the maxim 'never met your heroes' absolutely does not apply to Nigella Lawson and comedian Kathy Maniura skewers a specific kind of male midlfe crisis in her show 'Cycling Man'. Music is from Jasmine Jethwa and Jim Moray.Presenter: Stuart Maconie Producer: Jessica Treen

Welcome back to the British Food History Podcast. In this episode of the podcast, I am speaking with fish and seafood cookery expert CJ Jackson, author of The Great British Seafood Revival, published by Merlin Unwin We talk about cod alternatives like coley and hake; the loss of the street fishmonger; sustainability; fish farms, and whether they are a good thing; the future of Billingsgate Market; and my old fear of bivalves, amongst many other things.Those listening to the secret podcast get to hear about the popularity of seaweed and disco scallops!Great British Seafood Revival by CJ JacksonCJ's websiteFollow CJ on Instagram @cjkentseafoodSeason 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. Things mentioned in today's episodeFollow Billingsgate Seafood School on Instagram @theseafoodschoolLeith's Fish BibleThe Ration Book DietBillingsgate MarketPrevious pertinent podcast episodesC is for Cod, Cockles and Caviar Previous pertinent blog postsTo make KedgereeNeil's blogs and YouTube channel:‘British Food: a History' The British Food History Channel‘Neil Cooks Grigson' Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory Mentioned in this episode:A is for Apple Season C has begun!Join Neil Buttery, Sam Bilton and Alessandra Pino for their journey through the letter C on 'A is for Apple: An Encyclopaedia of Food & Drink'. Available wherever you get your podcasts.This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Our GuestLinda Dangoor is a designer, painter and ceramicist, and the author of two cookbooks. Flavours of Babylon (first published 2011) celebrates the recipes of her Baghdadi Jewish heritage. Her second book, From the Tigris to the Thames (Green Bean Books, 2025), is part memoir, part cookbook, tracing her journey from Baghdad through Beirut, London, Ibiza and Paris. Praised by Yotam Ottolenghi, Claudia Roden, Giles Coren and Nigella Lawson - and Eylan (!). Linda studied painting and graphic design at the Central School in London and is a member of the Society of Designer Craftsmen.Website: lindadangoor.com | Recipes: lindadangoorcooks.com | Instagram: @lindadangoorcreativeliving Key Topics• Food as identity: Why Linda argues food belongs to the place it comes from, not just the community that cooks it, and why she resists the label 'Jewish food'• Fear and concealment: What it meant to be Jewish in mid-century Baghdad, the word Israel banned at Passover, and the cost of decades of keeping Jewish identity quiet• Nostalgia versus memory: The distinction Linda draws between looking back with longing and simply saying how it was Your GuideShort definitions and terms referenced in this episode: • Babylonian Jews: A Jewish community from Mesopotamia (modern Iraq) who trace their origins to the exile of Judahite captives to Babylon in the sixth century BCE. Distinct from Sephardi and Ashkenazi communities, though often grouped under the broader Mizrahi label• T'beet: A traditional Iraqi Jewish Shabbat overnight dish. Recipe here• 'Our identity is at once plural and partial': A phrase from Salman Rushdie's 1982 essay Imaginary Homelands, published in the London Review of Books. Want to learn more?Explore past episodes that also reflect on displacement, Baghdadi Jewish heritage, and food as identity:• S2E5: Endangered, Not Erased with Samantha Ellis: Iraqi Jewish refugee heritage and the author of Chopping Onions on My Heart• S2E9: I Tick a Lot of Boxes with Shelley Silas: Baghdadi Jewish and Indian identity, playwright• S1E6: Other Within the Other with Carol Isaacs: Iraqi Jewish heritage and The Wolf of Baghdad References and Resources• From the Tigris to the Thames by Linda Dangoor (Green Bean Books, 2025)• Flavours of Babylon by Linda Dangoor (Green Bean Books)• Linda Dangoor's recipes at lindadangoorcooks.com• Imaginary Homelands by Salman Rushdie, London Review of Books, 7 October 1982• Nigella Lawson's Cookbook Corner review of From the Tigris to the ThamesFind us elsewhere, here!Show creditsHost / Producer: Eylan EzekielPost-production: Communicating for ImpactArtwork: Emily TheodoreMusic: Aleksafor utransndr KarabanovSound effects: Serge Quadrado Hosted on Acast. See acast.com/privacy for more information.

Welcome back to the British Food History Podcast. In today's episode, I am speaking with Great British Bake Off alumnus Briony May Williams about retro foods. She's on a mission to bring back some of the foods of the 21st century that are maybe not being enjoyed as much as they should be in the 21st. I am very much in agreement with this – obvs.We talk about how Briony became interested in retro foods and historical cooking (we all have an origin story, don't we?), memories of Bake Off, puddings as comfort food, Waldorf salads, our shared appreciation of frozen peas and Kitchen Aids, plus the infamous banana candle salad.The Retro Food Society by Briony May Williams is out nowFollow Briony on Instagram, TikTok and YouTube @brionymaybakesBriony's SubstackSeason 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.Things mentioned in today's episodeThe BBC Travel Show episode featuring both Briony and meGreat British Bake Off New Year specialDelia Smith boils an eggSam Bilton's banana candle saladCar Fest 2026Southport Flower Show 2026My kedgeree blog postPrevious pertinent podcast episodesNeil's accompanying blog postB is for Banana, Banting & BerriesPrevious pertinent blog postsToad-in-the-holeNeil's blogs and YouTube channel:‘British Food: a History'The British Food History Channel‘Neil Cooks Grigson'Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of SugarKnead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryMentioned in this episode:A is for Apple Season C has begun!Join Neil Buttery, Sam Bilton and Alessandra Pino for their journey through the letter C on 'A is for Apple: An Encyclopaedia of Food & Drink'. Available wherever you get your podcasts.This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Si King is a broadcaster and cook, best known as one half of the duo The Hairy Bikers. Together with his onscreen cooking partner and real-life best friend Dave Myers, the pair travelled over 650,000 miles around the world on motor bikes filming their cooking exploits and they also wrote a number of bestselling cookbooks.Si was born in a pit village near Gateshead, the youngest child of three. His father had served in the arctic convoys and had met his wife whilst on shore leave in Newcastle when she was singing with a big band. Si's father died when he was eight years old and Si and his mum, Stella, bonded by cooking together which led to his lifelong appreciation of food.His love of motorcycles started early when his uncle introduced him to his garage full of broken motorbikes that he enjoyed tinkering around with. Si fell in love with motorbikes and as a teenager used to give him mum a lift back from the shops.After leaving school, Si played drums in a band to earn a living, during which time he met his former wife, Jane. He became a father at 23 and soon began his television career as a runner on the children's series Byker Grove. This opened the door to work in TV and film as a location manager, where he met make up artist Dave Myers on the set of a Catherine Cookson drama. After discovering they shared a passion for food and motorbikes, the pair developed the idea for a TV show that would see these two rather hairy motorcyclists travel around the world cooking for people. After Dave's death in 2024, Si was involved in two commemorative “Dave Days” in which many thousands of riders from the motorbike community showed their support for Dave and his family by travelling in convoy from London to Dave's home town of Barrow in Furness.Si King lives in the North East.DISC ONE: Winter Song - Lindisfarne DISC TWO: Boil the Breakfast Early - The Chieftains DISC THREE: Anonymous: Liturgy of Saint Anthony - Ad Missam - Introitus: Os justi meditabitur - Coro Gregoriano De Lisboa DISC FOUR: Stay With Me Till Dawn - Judie Tzuke DISC FIVE: Set The Fire To The Third Bar - Snow Patrol feat. Martha Wainwright DISC SIX: Still in Love with You (Live) - Thin Lizzy DISC SEVEN: On The Wire - Troy Cassar-Daley DISC EIGHT: Ask the Lonely - JourneyBOOK CHOICE: Combined works of William Dalrymple LUXURY ITEM: A solar-powered fridge and rum CASTAWAY'S FAVOURITE: Ask the Lonely - Journey Presenter Lauren Laverne Producer Sarah TaylorDesert Island Discs has cast other cooks away to the island over the years including Delia Smith, Nigella Lawson and Nigel Slater. You can hear their programmes if you search through BBC Sounds or our own Desert Island Discs website.

Cooking is a wonderful destressor, and I'm not alone in that belief – my kitchen cousin, Nigella Lawson, agrees with me! I loved interviewing Nigella. We chatted like a couple of old friends, swapping ideas for recipe tweaks, sharing cooking philosophy, and musing about our careers in the world of food. Nigella is beautiful inside and out, full of her signature warmth and a great deal of humility for a cooking superstar. You can listen to my full interview with Nigella Lawson here: https://www.marionkane.com/podcast/chat-nigella-kitchen-cousin/#nigellalawson, #simplynigella #cooking #marionkane #foodsleuth

Today, we are going on an excursion to the Netherton Foundry workshop, nestled in the Shropshire countryside, to find out about spun iron cookware – something that was essentially extinct in this country until owners Neil and Sue Currie brought it back.Neil and Sue are very kindly sponsoring season 10 of The British Food History Podcast makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.We talk about designing the original range (and how the range increased), celebrity requests, why spun iron cookware lost out to aluminium cookware, croustade irons, and how Netherton Foundry cookware brings some extra authenticity to historical foods cooked at home, amongst many other things.Those listening to the secret podcast will hear about the pros and cons of working with copper, how Netherton Foundry go about seeking out their vintage machinery, how their stockpots came to be, their outdoor range, plus more.Netherton Foundry websiteFollow Netherton Foundry on social media: Insta/threads @nethertonfoundry; BlueSky @nethertonfoundry.bsky.social; Facebook https://www.facebook.com/NethertonFoundryIf you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.Things mentioned in today's episodeNF Bread Pan with ClocheNF Prospector PansNF Chef's PansVal Stones' Baking SheetNF Croustade IronsNF FlambadouNF Outdoor Cookery RangeVideo: spinning ironVideo: Sue using the croustade ironMana RestaurantFrom the Oven to the Table by Diana HenryRepast and the tiffin tin Jenny LinfordPrevious pertinent blog postsToad-in-the-holeYorkshire Curd TartFour Scone RecipesNeil's blogs and YouTube channel:‘British Food: a History'The British Food History Channel‘Neil Cooks Grigson'Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of SugarKnead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryMentioned in this episode:A is for Apple Season C has begun!Join Neil Buttery, Sam Bilton and Alessandra Pino for their journey through the letter C on 'A is for Apple: An Encyclopaedia of Food & Drink'. Available wherever you get your podcasts.This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

My guest on The British Food History Podcast today is Mark Dawson, a food historian specialising in the food and social history of the early modern period, but also on the regional food of the Midlands. Today we are talking about the traditional food and drink of his home county of Derbyshire.You may remember he was on last season talking about Derbyshire Oatcakes, well, since then he has written a fantastic book called Lumpy Tums: Derbyshire's Food & Drink published by Amberley and out in the wild from the 15th April 2026.We talk about oat-based foods like thar cakes, which were traditionally eaten on All Souls Day, thin pudding and savoury pudding, the origins of the Bakewell pudding and Derbyshire's very high proportion of drinking establishments per head, amongst many other things.Those listening to the secret podcast get more than a quarter of an hour of bonus material where we talk about Derbyshire cheeses, the return of small-scale breweries to the county, wakes cakes and Ashbourne gingerbread.Lumpy Tums: Derbyshire's Food & Drink by Mark Dawson and published by AmberleyMark's websiteMark's Speakernet profileFollow Mark on Instagram @lumpytumsSeason 10 of the podcast is sponsored by Netherton Foundry, who make high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.Things mentioned in today's episodeCounty Recipes of Old England by Helen Edden (2008)Good Things in England by Florence White (1932)Tindall's of Tideswell – purveyors of Thar CakesThe English Alehouse by Peter Clarke (1983)Bakewell Pudding ShopKnead to Know: A History of Baking by Neil Buttery (2024)The Rutland ArmsIvan Day's blog post about the Bakewell puddingVegetable Cookery by Martha Brotherton (1833): the page with the potato Bakewell pudding!Anne Lister of Shibden HallBetty's Vintage Tea RoomsPrevious pertinent blog postsTo Make a Bakewell PuddingTo Make a Bakewell TartYorkshire ParkinDock Pudding#321 Sweetmeat CakePrevious pertinent podcast episodesDerbyshire Oatcakes with Mark DawsonTraditional Food of Lincolnshire with Rachel GreenGingerbread with Sam BiltonOrmskirk Gingerbread with Anouska LewisNeil's blogs and YouTube channel:‘British Food: a History'The British Food History Channel‘Neil Cooks Grigson'Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of SugarKnead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryMentioned in this episode:A is for Apple Season C has begun!Join Neil Buttery, Sam Bilton and Alessandra Pino for their journey through the letter C on 'A is for Apple: An Encyclopaedia of Food & Drink'. Available wherever you get your podcasts.This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Welcome to a brand new season of The British Food History Podcast!On the podcast today is medieval scholar Katherine Harvey, a scholar specialising in medieval and early modern history.Kathryn's new book The Medieval Guide to Healthy Living is out now, published by Reaktion Books.We talk about humoral theory and health, the dangers of eating fresh fruit and fish, the importance of sauces, drinking and drunkenness, how obesity was viewed by medieval society and the importance of cleanliness amongst many other things.Those listening to the secret podcast get bonus material where we talk about the importance of mealtimes when thinking about health, and the poorer members of society who don't necessarily have much of a choice when it comes to healthy eating.The Medieval Guide to Healthy Living by Katherine HarveyThe Fires of Lust: Sex in the Middle Ages by Katherine HarveyKatherine's websiteFollow Katherine on social media: Instagram @katherinee.harvey; X @keharvey2013; Bluesky @katherineharvey.bsky.socialSeason 10 of the podcast is sponsored by Netherton Foundry, who make high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast. Things mentioned in today's episodeYork Festival of IdeasGerald of WalesThe filthy peasants in Monty Python and the Holy GrailMy recent toad-in-the-hole recipeMy cabinet pudding recipeA is for Apple Season C, Episode 1My recent appearance on BBC BreakfastPrevious pertinent blog postsMediæval DiningMedieval Blanc MangeTo Make Frumenty/Furmenty Previous pertinent podcast episodesSubversive Feasting in Medieval King & Commoner Tales with Mark TruesdaleMedieval Meals & Manners with Danièle CybulskieEel special: 2. Silver Eels with John Wyatt GreenleeForme of Cury with Christopher Monk Neil's blogs and YouTube channel:‘British Food: a History'The British Food History Channel‘Neil Cooks Grigson' Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of SugarKnead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryMentioned in this episode:A is for Apple Season C has begun!Join Neil Buttery, Sam Bilton and Alessandra Pino for their journey through the letter C on 'A is for Apple: An Encyclopaedia of Food & Drink'. Available wherever you get your podcasts.This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Today's guest is Ruthie Rogers, the legendary chef and restaurateur behind The River Cafe in London, and she joins host Kerry Diamond to talk about her latest book, “Table 4 at The River Cafe.” Inspired by her popular podcast, “Ruthie's Table 4,” the book features conversations with the likes of Nigella Lawson, Tina Fey, Greta Gerwig, Alice Waters, Tracey Emin, and dozens of other forces from the worlds of art, music, film, and food.  Ruthie shares the story of how The River Cafe began as a humble sandwich shop and evolved into a global culinary institution, the lessons she's learned from nearly 40 years of running a restaurant, and why curiosity and kindness matter when hiring and mentoring the next generation of cooks. She also reflects on the power of food memories, what she's discovered after more than 200 podcast interviews, and why so many people talk about their grandmothers when discussing the meals that shaped them. Plus, Ruthie reveals her comfort food (spoiler: it involves tomatoes, pasta, and butter), the River Cafe dishes that will never leave the menu, and the food world hero she'd want with her on a desert island. Click here for the Rigatoni With Cavolo Nero & Olive Oil recipe from The River Cafe London. Thank you to Peter Som's “Family Style” cookbook for supporting our show.  This interview was recorded at Newsstand Studios at Rockefeller Center.  Cherry Bombe on SubstackThe Jubilee Business Owners Pass applicationOur new Mom's the Bombe issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Ruthie: Instagram, The River Cafe, “Table 4 at The River Cafe” book More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Are your weeknight pasta nights starting to feel predictable…even though you know pasta has so much more potential?When you're tired and hungry, it's easy to reach for the same jar of sauce and the same box of noodles. In this episode, we're showing you how to turn pantry staples and simple techniques into pasta dinners that feel comforting, craveable, and completely new.By the end of this episode, you'll:Learn the secrets to a crispy-topped, gooey baked pasta that's worth turning on the ovenExpand your rotation with dishes built around seasonal greens, wild mushrooms, and bright citrusDiscover how to harness your pantry to build bold, flavor-packed sauces—including a Samin Nosrat recipe we can't stop makingPress play and make pasta night the best night of the week.***LinksSix Seasons of Pasta by Joshua McFadden and Martha Holmber, for all the best ways to make a baked pasta dishBaked Ziti from All Recipes – Sonya made a version with Cavatapi pasta and swapped sausage for blanched broccoli rabeCheesy baked pasta with Sausage and Ricotta by Melissa Clark for NYT Cooking Baked gnocchi alla Sorrentina from Wishbone Kitchen River Cafe Walnut Tagliatelle from The Guardian (we skip adding oil to our pasta water)Sausage ragu by Sara Jenkins and Nancy Harmon Jenkins, adapted by Julia Moskin for NYT Cooking (unlocked)Bucatini with Swiss Chard, Raisins and Parm by Joshua McFadden by way of Nigella Lawson by way of Amateur GourmetCreamy Mushroom Pasta with Garlic Miso Butter by Chandra Ram for Food & WineNigella Lawson's famous lemon linguineChicken Piccata pasta by Anna Theoktisto for Food & WineSamin Nosrat's spicy tuna pantry pasta from Food and Wine

This week, the boys step into their most steamy era as they attempt their very best impressions of Nigella Lawson, now that she's officially the new Bake Off judge.With Valentine's Day creeping up, a listener asks the all important question: are Valentine's cards romantic keepsakes or just aggressively soppy bits of folded paper? The boys weigh in with their honest opinions.And finally, we address a more serious topic. Following messages about Pete's audiobook, the boys take a moment to respond and clear a few things up.—

Big news for one of television's most popular reality TV shows! Dame Prue Leith is leaving The Great British Bake Off and will be replaced by celebrity cooking icon, Nigella Lawson. Nigella will almost certainly attract her legion of followers to the Bake Off audience, on account of her warm likeability and earnest passion for eating good food. I had the very good fortune of interviewing Nigella in 2015, and we quickly recognized each other as kindred souls, or "kitchen cousins." She was an absolute delight! You can listen to my chat with Nigella here: https://www.marionkane.com/podcast/chat-nigella-kitchen-cousin/ If you're on Instagram, here's a link to a clip of Nigella talking about how she feels excited and "a teeny bit frightened" about joining The Great British Bake Off. https://www.instagram.com/p/DUGOC40FK4g/?hl=en #thegreatbritishbakeoff #realitytelevision #nigellalawson #britishtv #marionkane #foodsleuth

What if you could easily cook up an incredible meal at home for someone you love?Date night doesn't have to be fussy or complicated to be special, and we firmly believe it can be about cooking incredible food for anyone you're close to: a partner, family, roommates, or friends.This week, we're sharing our top 10 date night recipes, and by the end of this episode, you'll:Learn simple fuss-free dishes, like a 30-minute crispy artichoke pasta, and a no-churn ice creamDiscover interactive meals, like a home-cook-friendly Japanese hot potFind out about our favorite 15-minute, elegant classic French main courseListen now to get inspired to make a memorable date night dinner at home... no hard-to-get reservations, waiting in line, or complicated cooking required!***Links:Japanese shabu shabu (hot pot) at home from Just One Cook, or sukiyaki from White On Rice CoupleClassic sole meuniere by Molly Wizenberg, serve with steamed asparagusRicotta gnocchi by Mark Bittman for NYT Cooking (unlocked)Crispy artichoke pasta by Andy Baraghani for NYT Cooking (unlocked)Crepe night with savory buckwheat crepes by Martha Rose Shulman, and chocolate crepes by Zeynab Issa, both for NYT Cooking (unlocked) Heart-shaped french toast by Sew White, and use the outside of the heart for “Egg-in-a-heart” (aka toad-in-a-hole)Nigella Lawson's one-step no-churn coffee ice creamHeart-shaped pastry with strawberries and whipped cream from Bos Kitchen Kiwi fool by Eric TriesitTiramisu dippers by Anna Painter for...

Hello Wholigans! On today's episode of Who's There, our weekly call-in show, we begin with BREAKING NEWS: Jordin Sparks has written a screenplay and wants Halle Berry to star in it! (It's NOT about red sangria, btw.) Moving on, Katie Price's new husband is not the man he appeared to be, Pattie Gonia is being sued by Patagonia, Nigella Lawson is seemingly unknown by Gen Z, the current director of GlamBOT is sorry for the way he treated a potential client, and MORE! Call 619.WHO.THEM to leave questions, comments & concerns, and we may play your call on a future episode. Support us and get a ton of bonus content over on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon.com/WhoWeekly⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.a To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Sydney Sweeney speaks out on political views, Helena Bonham Carter joins the White Lotus cast, comedian Josh Bishop steps away from filming, HELLO!'s red carpet moment goes to Rachel McAdams, is Charli XCX's Brat Summer over, and Mary Berry shares thoughts on Nigella Lawson. Learn more about your ad choices. Visit megaphone.fm/adchoices

Dawn tells a cautionary tale about Brazilian butt lifts gone horribly wrong. Nigella Lawson joins The Great British Baking Show! Meghan and Harry's wedding cake baker has fallen on hard times. Bradley and Dawn have a couple doggo stories. Then we head to Petty Corner for a Justin Baldoni update. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It's all kicking off on our January 2026 round up! Have a listen and see if you know the answers to Erica's quiz!

This week on PREVIOUSLY ON…, Jason and Rosie break down the latest trailers, including the upcoming Masters of the Universe film, Disney+’s Maul: Shadow Lord, and season four of Invincible. They then dive into the 2026 Oscar nominations and snubs, along with the news that DC has tapped Christina Hodson to write the highly anticipated DCU Batman film, The Brave and the Bold. The conversation shifts to media power plays, highlighting a recent Vulture spotlight on David Ellison, son of billionaire Larry Ellison and head of Paramount Skydance, and his efforts to acquire Warner Bros., potentially beating out Netflix. From there, Jason and Rosie cover the shake-up at The Great British Bake Off, as Prue Leith announces her departure and the swirling rumors that Nigella Lawson could be her replacement. Finally, the episode wraps with a special interview with actor Frances Turner, who plays Barb Howard on Amazon’s Fallout. Frances joins the show to talk about working on season two and how the character evolves as the series digs deeper into Barb’s story. Follow Jason: IG & Bluesky Follow Rosie: IG & Letterboxd Follow X-Ray Vision on Instagram Join the X-Ray Vision DiscordSee omnystudio.com/listener for privacy information.

Beloved cookbook author Nagi Maehashi accused cookie queen Brooke Bellamy (who denied the claim) of plagiarising her recipes for baklava and chocolate caramel slice, sparking a literary scandal and a conversation about big ideas: the worth of women’s work and the concept of courtesy. So - who won? This episode of The Front is presented and produced by Claire Harvey and edited by Joshua Burton. Our team includes Kristen Amiet, Lia Tsamoglou, Tiffany Dimmack and Jasper Leak, who also composed our music. See omnystudio.com/listener for privacy information.

A British baker has caused a stir in Mexico after claiming on a podcast that the country lacks a real “bread culture.” The remark sparked outrage and places him alongside other British chefs who've upset food purists abroad, from Jamie Oliver's chorizo paella to Nigella Lawson's creamy carbonara. Sarah Madden reports on the question of cooking and cultural appropriation:

A British baker has caused a stir in Mexico after claiming on a podcast that the country lacks a real “bread culture.” The remark sparked outrage and places him alongside other British chefs who've upset food purists abroad, from Jamie Oliver's chorizo paella to Nigella Lawson's creamy carbonara. Sarah Madden reports on the question of cooking and cultural appropriation:

Join KC and team for a hilarious debate over Nigella Lawson's kitchen mishaps to the unexpected troubles of a German man suing his neighbour for not impregnating his wife, this episode has it all. Listen in as they tackle the quirkiest headlines, engage in some pun-filled hurling battles, and give away tickets to the magical panto. Plus, find out which celebrity had their own awkward mispronunciation moment! Tune in to Cork's Red FM every weekday morning from 6 to 9 AM for more of these good times!

The Shadow Energy Minister has transformed her party's approach to climate policy.In this extended conversation, Claire Coutinho sets out what changed her mind on net zero, a shift that has brought her into fierce debates with her opposite number, Ed Miliband. She also shares her feelings about what she calls a rising "ethno-nationalism" on the right of British politics, as well as her reaction to her colleague Robert Jenrick's comments about Birmingham. Nick asks how she ended up being sacked by Nigella Lawson, and sets up a future dinner party with Miliband. Producer: Daniel Kraemer Research: Chloe Desave Sound: Jed Sudlow and Andy Mills Editor: Jonathan Brunert

In this episode of the Anglotopia podcast, host Jonathan Thomas welcomes Amanda Graves, a British expat who shares her unique experiences of living in America since 1985. Amanda discusses her family's distinguished background, her mother's recent MBE award, and the cultural differences she has navigated as an expat. From the royal experience of receiving an MBE to the nuances of food and tea culture, Amanda provides insights into the British-American cultural divide. She reflects on her journey from Massachusetts to Texas, the evolution of dinner parties to potlucks, and the complexities of tea terminology. This conversation offers a rich exploration of identity, culture, and the expat experience. Links Spilling the Tea NEW COLUMN! Spilling the Tea: The Great US/UK Fruitcake Divide Legacy: One family, a cup of tea, and the company that took on the world J. Lyons and Co History Lewis's of Liverpool department store history Order of the British Empire Takeaways Amanda's mother received an MBE for her charitable work. Amanda comes from a distinguished British commercial family. The royal investiture ceremony was a proud moment for Amanda. Cultural differences between British and American life are significant. The transition from Massachusetts to Texas presented new challenges. Food culture in America differs greatly from British traditions. Potluck culture is prevalent in America compared to formal dinner parties. Tea culture in the UK is complex and often misunderstood by Americans. Amanda's experience on Jeopardy was both surreal and rewarding. The importance of community and neighborliness in American culture. Sound Bites On American vs. British confidence culture: "One of the things that really impressed me was how self-confident Americans were and are because I had come from the UK where they have a phrase... called tall poppy syndrome. So tall poppy syndrome means don't stick your head up too high because you don't want to bring attention to yourself." On the family tea empire: "The name Lyons was borrowed from a cousin because the family was already successful in another business and they didn't want to use their names to go into this new venture... So they borrowed the name of one of their cousins, which was Joe Lyons." On British boarding school reality: "I went away at the age of 10. My brother was sent away to prep school... at eight to a boarding school, which he said he would not do to his children. And so his children didn't go to boarding school until they were 13." On American fruitcake disappointment: "It's because this is the only fruitcake that you know. You don't know the stuff that's full of alcohol and really delicious and takes three months to sort of mature before you even bake the thing." On her Nigella Lawson connection: "Nigella's probably a second or third cousin... my father and her mother were very close growing up... I did get invited to her 21st birthday party, which I sadly couldn't go to because I just have my wisdom teeth out." On meeting Princess Anne: "She asked my mother about something that she had done in the 1970s and my mother went 'I didn't even remember I'd done that. How did you know about that?' And she said 'well you've covered a lot of ground.'" On the dinner party culture shift: "I came over here and I started inviting my husband's colleagues over to dinner and they would... always phone and ask, what can I bring? And I'd say, don't bring anything... I didn't understand it." On American neighborliness shock: "The fact that neighbours came over and knocked on my door. I mean, we just didn't do that in England... I lived for a year in a part of Bristol. We never met our neighbors. It just would never occurred to us to go and say hello to them." On tea terminology confusion: "If somebody sends me an invitation and says, come for high tea at four o'clock... I know that's not what that means. It doesn't mean I'm going to be having beans on toast. It means they're going to be serving afternoon tea." On Jeopardy success rates: "I looked up the acceptance rate and it's 0.2% that actually get accepted to be on the show. So I'm very proud that I made it. Sadly, I didn't win, but it was an incredible experience." Chapters 00:00 Introduction to Amanda Graves and Her Background 01:52 Growing Up in a Distinguished British Family 05:51 Transition to Life in America 07:33 Cultural Adjustments and Family Dynamics 11:29 Exploring Food Culture and Family Connections 15:53 Experiences in British Boarding School 20:48 Culture Shock: Moving to Massachusetts 24:57 Navigating Life in Texas 27:30 The Great Fruitcake Debate 30:40 Dinner Parties vs. Potlucks 34:56 Understanding Tea Culture 37:05 Honoring a Legacy: The MBE Experience 40:41 A Journey to Jeopardy: Trials and Triumphs 45:28 anglotopia-podcast-outro.mp4 Video Version

Happy Thursday from the past... Jamal and Fi travel through time to bring you their musings on vacuum packed sausages, beef-cheese and Be-Ro flapjacks. Plus, Jane M chats to Nigella Lawson, queen of the kitchen, about her partnership with Tourism Australia and the best that Aussie food and wine has to offer. We've announced our next book club pick! 'Just Kids' is by Patti Smith. You can listen to the playlist here: https://open.spotify.com/playlist/3qIjhtS9sprg864IXC96he?si=uOzz4UYZRc2nFOP8FV_1jg&pi=BGoacntaS_uki.If you want to contact the show to ask a question and get involved in the conversation then please email us: janeandfi@times.radio Follow us on Instagram! @janeandfi Podcast Producer: Eve Salusbury Executive Producer: Rosie Cutler Hosted on Acast. See acast.com/privacy for more information.

What's been your favourite Tourism Australia ad?See omnystudio.com/listener for privacy information.

Monday Headlines: 100-thousand people march along the Sydney Harbour Bridge yesterday, Home and Away's Lynne McGranger takes out Gold Logie, Emergency crews launch desperate search for passengers on board missing plane, Australian Defence Force increases staff levels through social media and gaming, and Robert Irwin and Nigella Lawson faces of new Tourism Australia campaign. Deep Dive: The Australian gas sector makes billions off our natural resources each year, yet over half is being given away and exported for free, with little to no benefit for the everyday Aussie. It’s been described as a loophole by some, “the great gas scam” by others, with taxpayers estimated to be missing out on $13 billion because of it. And we're not just missing out on money, it’s also costing us cash, with the gas sector and untapped exports contributing to surging gas and electricity prices too. In this episode of The Briefing, Tara Cassidy speaks with independent senator David Pocock on what’s behind the costly problem, and what it’ll take to fix it. Follow The Briefing: TikTok: @thebriefingpodInstagram: @thebriefingpodcast YouTube: @LiSTNRnewsroom Facebook: @LiSTNR NewsroomSee omnystudio.com/listener for privacy information.

In this intimate episode, Rachel sits down with acclaimed author Emma Forrest for a candid conversation about the turning points that shaped her life. Emma reflects on the moment Nigella Lawson gave her a crucial early break, the raw challenges of becoming a mother, and her ongoing battle with mental health. She also opens up about her emotionally charged and complex relationship with actor Colin Farrell. With honesty and depth, this conversation offers a rare glimpse into the resilience behind Emma's creative spirit and the personal stories that have defined her journey as a writer and woman. WARNING: This episode contents discussion of self-harm.

Writer and journalist Daniel Nour on the pressures of his vivacious Egyptian-Australian family, and 'inviting people in' instead of 'coming out'.Daniel grew up in Sydney's Sutherland Shire, the only son of Egyptian migrants.He dearly loved his parents, who taught him how to stand up to bullies, drove him to Tournament of the Minds competitions, and helped him buy his first car, but he could never be his whole, true self around them.For most of his life, Daniel was in denial about being gay, despite his raging crushes on handsome film characters like cartoon Aladdin and the Scorpion King, played by Dwayne 'The Rock' Johnson. Daniel even very briefly contemplated life as a priest in order to escape the familial pressure to marry a woman and give his parents grandchildren.But after a confidence-boosting trip to Egypt, and then an embarrassing, dishonest appearance on national television, Daniel was finally honest with himself.Further informationHow to Dodge Flying Sandals and Other Advice for Life: An unreliable ethnic memoir is published by Simon and Schuster.Daniel is a member of Sweatshop Literacy Movement, you can keep up to date with his work at his website.This episode of Conversations was produced by Meggie Morris, executive producer is Nicola Harrison.It explores migrant stories, multiculturalism, coming out, Coptic Orthodoxy, protestant church, faith, religion, homosexuality, Arab-Australians, racism, first generation Australians, growing up in Sydney, Cairo, writing, books, family dynamics, body image, male body image, masculinity, gym culture, diet culture, memoir.Find out more about the Conversations Live National Tour on the ABC website.

Be honest... do you pick your holiday destination based on the food you can eat there? You're in good company – that's just what Richard E. Grant does!Welcome to The Happy Place Guide To Holidays! In this chat – brought to you by British Airways Holidays – Fearne and Richard share their thoughts on how to take your holiday food and drink more seriously, including asking mates (Nigella Lawson, if you're Richard!) for recommendations, looking for restaurants with small menus, and testing ingredient quality via a Caesar salad starter.They also get into a heated debate about whether perusing the aisles of a foreign supermarket is the best way, or the worst way, to spend your holiday! And Richard offers to pack Fearne's suitcase for a very specific reason...Plus, Richard explores why grieving can make us more likely to notice the little joys in life, as well as wondering if we all need praise and accolades to some extent.British Airways Holidays are ATOL protected, offer a 24hr holiday helpline, and allow you to book with a low deposit. All holidays include a generous baggage allowance per person. Go to Ba.com/holidays to find out more. Hosted on Acast. See acast.com/privacy for more information.

This week Nicola and Di chat with the best-selling author Jacqueline Maley. Jacqui is an esteemed, award-winning journalist and novelist, who works as a senior writer and columnist for The Sydney Morning Herald and The Age. She is celebrated for her incisive commentary on politics, culture and social affairs. Her latest novel Lonely Mouth, is the book everyone is talking about, including Nigella Lawson who says it’s one of her favourite Australian books. In this episode we hear how Jacqui got started in her career as a journalist. After studying law and getting a summer clerkship at a prestigious law firm in her final year of uni, Jacqui very quickly realised that this wasn’t the career for her. After graduating, Jacqui went backpacking around Europe and she applied for a cadetship at The Sydney Morning Herald whilst she was overseas. She got the cadetship and from the moment she started working as a journalist, she absolutely loved it and didn’t look back. We chat about the way Jacqui deals with the negative feedback and online criticism that she, like so many journalists, receive these days. Jacqui has a very refreshing way of looking at it, which we know you’ll want to hear. We also talk all about Jacqui’s new book Lonely Mouth, which is getting rave reviews. We hear about the Japanese expression which gave the book its name, and the fascinating topics the book explores - the conflicted way women think about their bodies, their appetites, and themselves in the world, and the way we believe ourselves to be worthy - or not - of love. Jacqui shares her own book recommendations with us and we chat about why giving someone a book as a gift is such a beautiful and powerful present. We really loved this conversation with Jacqui and it was so wonderful chatting books with such an esteemed author, who was really lovely and down-to-earth. We hope you enjoy it as much as we did. This episode is proudly supported by Montgomery Investment Management, trusted experts helping you build and protect your financial future. For further information, please contact David Buckland, Chief Executive Officer or Rhodri Taylor, Account Manager on (02) 8046 5000 or investor@montinvest.com Follow Jacqueline on IG here - https://www.instagram.com/jacqueline_maley_writer/ Buy Jacqueline’s book Lonely Mouth here - https://www.booktopia.com.au/lonely-mouth-jacqueline-maley/book/9781460759189.html Follow Nicola and Di on IG here - https://www.instagram.com/overthebackfencepodcast/ Watch Over The Back Fence on YouTube here - https://www.youtube.com/@Overthebackfencepodcast/podcasts Buy your Eir Women products here. Use code OTBF20 at checkout for a 20% discountSee omnystudio.com/listener for privacy information.

Struggle to cook for one? We've got you - our guest Eleanor Wilkinson, recipe developer and author of One Pot, One Portion, has dedicated her career to overcoming some of the most common hurdles people face when cooking solo. Inspired by losing her father at a young age, Eleanor resolved to seize life's simple pleasures and make every moment count, including the meals she ate alone. Trained at Ballymaloe cookery school, she turned her skillset towards the oft-neglected territory of single portion meals. From her special take on lasagne for one to her innovative ways to use up a pack of tortillas when it's 'just you', this episode combines practical advice with a continuous love letter to the joy that is nurturing yourself, stomach and soul, in your alonement. Nigella Lawson's a fan, and you will be too after tuning into this episode. Why not leave a review to let us know what you thought?If you'd like to follow Eleanor's solo cooking adventures, her book One Pot, One Portion is out now, while she's on Instagram at @eleanorgwilkinson. She also regularly updates her website, eleanorgwilkinson.com, with new recipes. Hosted on Acast. See acast.com/privacy for more information.

Ed Gamble is the British comedian who’s pulled off the rare combo of tattoos and fine dining, carving out a unique space in comedy and culinary culture. From judging Great British Menu, winning Taskmaster to selling out stand-up tours worldwide he’s turned the fantasy meals of celebrities into a chart topping podcast with co-host James Acaster - Off Menu. In this chat with Helen Smith, Ed unpacks interviewing A-listers like Robert De Niro, his upcoming tour Hot Diggity Dog and if he is the male version of Nigella Lawson. Weekend list with Chris Spyrou TO LISTEN: Every Single Album the podcast TO DO: Check out a boutique independent cinema TO WATCH: Full Comedy Actress Roundtable: Natasha Lyonne, Kristen Bell, Kathryn Hahn, Jessica Williams & More TO DO: Cancel your unused subscriptions Follow The Briefing: TikTok: @listnrnewsroom Instagram: @listnrnewsroom @thebriefingpodcast YouTube: @LiSTNRnewsroom Facebook: @LiSTNR NewsroomSee omnystudio.com/listener for privacy information.

Nigella Lawson is a domestic goddess of the highest order. She strikes the perfect balance between aspiration — a beautiful garden, perfect lighting — and accessibility — sheet pan dinners and a disdain for pretentiousness. Nigella reveals how her own cooking show persona comes from her discomfort in social situations, and shares the two condiments she always keeps in her purse. She also rebuffs the one piece of criticism that she believes no male chef would ever receive.This episode originally aired on May 28, 2018, and was produced by Dan Pashman and Anne Saini, with editing by Peter Clowney and mixing by John DeLore. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell. This update was produced by Gianna Palmer. Publishing by Shantel Holder.Every Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

ABOUT POPPY O'TOOLE AND POPPY COOKS: THE POTATO BOOK You asked, and she delivered-this is Poppy Cooks' all-potato cookbook. Whether you like them fried, baked, mashed, or roasted, TikTok's High Priestess of the Potato gives you the ultimate potato book. The spud-the humblest of ingredients-can be made into more than just mashed potatoes (but if it is mash, make it the best mashed potatoes ever), and in this book Poppy O'Toole celebrates the range and variety from just this one mighty ingredient. In these pages, Poppy gives you all the tools you need to achieve the perfect potatoes every time-whether it's a trusted roasted potato, a melt-in-the-mouth fondant, moreish fries and wedges or the perfect bake. Poppy includes all the most-loved potato dishes alongside mouth-watering international classics (think latkes, dauphinoise and patatas bravas), and even some old-school favourites (hello, potato smiles), not to mention a whole chapter dedicated to her sensational 15-hour potatoes. Across 101 recipes, Poppy shares her top tips and tricks for cooking with different methods and flavours to give you THE book you need to raise your spud game and cook like the Potato Queen herself. ABOUT POPPY O'TOOLE Michelin-trained internet sensation Poppy O'Toole created her social media profile, Poppy Cooks, after losing her kitchen job during the pandemic. Known for creating easy-to-follow recipe tutorials, Poppy currently has over 4M followers on TikTok. Following almost a decade in professional kitchens, Poppy launched her debut cookbook The Food You Need in 2021, which received praise from the likes of Nigella Lawson, Rukmini Iyer and the Daily Mail - who called her the "millennials answer to Delia Smith". In January 2022, Poppy was announced as a judge on the new series of Young MasterChef. She was also a judge on E4's Celebrity Cooking School, alongside Giorgio Locatelli. ON SOCIAL MEDIA: TikTok - 4.4M - https://www.tiktok.com/@poppycooks?lang=en IG - 1.1M - https://www.instagram.com/poppy_cooks/?hl=en FB - 118K - https://www.facebook.com/cookspoppy/ Become a supporter of this podcast: https://www.spreaker.com/podcast/i-am-refocused-radio--2671113/support.

Urban gardener, TV producer and author Martha Swales shares how gardening soothes her busy ADHD mind. After producing MasterChef and Nigella Lawson's Cook, Eat, Repeat, she found viral fame inspiring millions to embrace nature.In this chat with Ben, Martha explores the contrast of her powerhouse producer persona who is always on time and in control VS her messy, sometimes late, fast-moving ADHD mind. She shares how gardening fosters mindfulness, soothes sensory overload, and why getting your hands dirty is the ultimate therapy. Martha also reveals her top beginners tips for budding urban gardeners!00:00 Introduction1:50 How Does Martha Describe Her ADHD brain?2:17 Strengths VS Weaknesses of an ADHD Busy Mind3:21 Tears of Tiny Pond Joy4:12 ADHD: Excessive Quietness VS Uncontrollable Babble4:37 The Beauty of The Tiny Details5:43 ADHD VS Nature's Natural Patience7:00 Unlocking The Potential of Nature10:22 Martha's ADHD Diagnosis Journey: Mum Knows Best12:00 The Voice of ADHD Truths From The Best Friend13:23 Martha's Post-ADHD Diagnosis Distress13:39 ADHD Acceptance14:18 Being Kind to your ADHD Mind15:40 Peeling Back The ADHD Onion Layers16:45 ADHD VS Primary School18:06 How a Neurodivergent Diagnosis Can Affect Our Loved Ones19:02 The ADHD Girlfriend Laundry Agreement & Reciprocal Altruistic Bats21:11 When Martha Is At Her ADHD Best22:58 The Firecracker Senior TV Producer VS Being Late To Meet Friends & Getting Lost27:37 I Need Gardening For My ADHD Brain29:40 ADHD Sensory Soothing: Ben's Moment with his Silver-birch & Martha's Love of Whittling32:09 Connecting To The Land32:53 Martha's Top Growing Tips For Beginners35:59 Why Should ADHD'ers Get Gardening?36:54 Cooking & Gardening for Busy ADHD Minds38:18 The Perfect Storm: Cooking, Gardening & ADHD41:16 The Graveyard of ADHD House Plants41:41 What Martha Would Have Done Differently: The Garden VS The Allotment43:43 What Is The Biggest Challenge For An ADHD Gardener?45:28 Martha's Book: Give It A Grow47:12 The ADHD Cucumber Killer48:37 Praise From The Greats49:53 Martha's Badge Of Honour & Gratitude___________On "The Hidden 20%," host Ben Branson chats with neurodivergent [ADHD, Autism, Dyscalculia, Dyslexia, Dyspraxia, Tourette's etc.] creatives, entrepreneurs, and experts to see how great minds.. think differently. Host: Ben BransonHead of Production: Bella NealeAssistant Producer: Phoebe De LeiburneVideo Editor: James ScrivenSocial Media Manager: Charlie YoungMusic: Jackson Greenberg Brought to you by charity The Hidden 20% #1203348 _____________________________________ Follow & subscribe… Website: www.hidden20.orgInstagram / TikTok / Youtube / X: @Hidden20podcastBen Branson @seedlip_benMartha Swales @marfskitchengardenIf you'd like to support The Hidden 20%, you can buy a "green dot" badge at https://www.hidden20.org/thegreendot/p/badge. All proceeds go to the charity. Hosted on Acast. See acast.com/privacy for more information.

Lorraine and Trish find out how their 'food selves' are affecting their midlife relationships at home and work with Dr Andrea Oskis, an attachment-based psychoanalytic psychotherapist whose new book ‘The Kitchen Shrink: what our food reveals about our relationships' explains the powerful impact of food on our emotional lives Dr Oskis has been called a combination between Esther Perel and Nigella Lawson and explains how what you eat reveals how you love and how you've been loved. Plus: Why are there no #Tradwives over 30 and more brain fog bloopers from listeners Hosted on Acast. See acast.com/privacy for more information.

Support at patreon.com/belgrade i paypal.me/sgarcevic The Balkan Kitchen is the first comprehensive cook book in English with recipes (and stories) from the Balkans. The author is Irina Janakievska, a British-Macedonian corporate lawyer, whose passion for the subject and more than a decade long work earned her accolades from the likes of Nigella Lawson and many others. We spoke about what makes the Balkan cuisine unique, whether it will take over the world, her path from LSE History and IR degrees to culinary writing and our grandmothers. Notes: On Irina and the cookbook: https://www.instagram.com/balkankitchen/?hl=en http://balkankitchen.co.uk/ https://www.bbc.co.uk/programmes/m0024p03 https://www.nigella.com/cookbook-corner/the-balkan-kitchen-by-irina-janakievska London Balkan restaurants mentioned: https://mysticburek.com/ https://tastecroatia.co.uk/ http://www.fulhamkitchen.com/

As Adrienne reflects on 6 years of the Power Hour, we are going to share some of our favourite episodes from the archives.Today we're sharing 2023's episode with the wonderful Viv Groskop.From the episode notes...Happy high status is a new way of thinking about confidence and how you relate to yourself. It's how actors and comedians enhance their presence on stage and screen. It lends strength and energy to your interactions, big and small, and is a way of projecting status, minimising self-doubt and moving effortlessly through life. Viv's book is out now!Drawing on research, practical tips and lessons from the worlds of comedy, film, television, politics and sport, Viv Groskop offers a masterclass in how you can access this new form of confidence at any time. All, crucially, with no risk of anyone thinking that you are your own biggest fan.Viv Groskop is an award-winning writer, stand-up comedian, playwright and TV and radio presenter. She is the host of the podcast How Own the Room, with over 2 million downloads and guests including Hillary and Chelsea Clinton, Margaret Atwood, Professor Mary Beard, Nigella Lawson and very occasionally a man like Brian Cox Hosted on Acast. See acast.com/privacy for more information.

Comedians Amy Gledhill and Ian Smith, two Northerners living in London find the weirdest news stories from up north.Headlines this week include the unusual casting of Nigella Lawson in the Greggs festive advert, and the residents of Goole are disappointed by the town Christmas tree (again).Featuring guest correspondent, Andy Zaltzman.Catch Andy on tour with his new show The Zaltgeist from January 2025. For tickets and information head to www.andyzaltzman.co.uk.Want Extra! Extra! content? Join our Patreon or weekly bonus content.Got a juicy story from t'North? Email it to northernnewspod@gmail.com.Follow Northern News on Twitter @NorthernNewsPod and Instagram @NorthernNewsPodcastAnd follow Andy on Twitter @ZaltzCricket and The Bugle's Instagram @buglepodcastRecorded and edited by Aniya Das for Plosive.Artwork by Welcome Studio.Photography by Jonathan Birch. Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

Nick and Angela welcome the legendary Stephen Fry, a true polymath whose career spans acting, writing, comedy, and broadcasting. From his early days at Cambridge with Hugh Laurie to his iconic roles in Blackadder and QI, Stephen has captivated audiences for decades. He is here to discuss Odyssey, the final book in his Greek mythology series. Nick serves Stephen some gildas, and his favourite drink, a vodka and soda. While Angela prepares ricotta filled peppers with salsa verde and crab, avocado sriracha cucumber boats, followed by a delicious one pot-cod with peppers, tomatoes and potatoes. The experts at Waitrose pair this with a Calmel Joseph organic pinot noir. Stephen shares fascinating stories and facts (of course), including a heartwarming tale involving his dear friend Nigella Lawson. This is a fun conversation with great food talk, and insights into life in the spotlight. Stephen Fry is exquisite company and this episode is a warm and entertaining way to kick off December. Find Angela's Christmas menu with Dishpatch, the restaurant quality meal kit experts, on Waitrose Entertaining. You can now watch full episodes of Dish on YouTube  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer them in a future episode. Dish is a S:E Creative Studio production for Waitrose Learn more about your ad choices. Visit podcastchoices.com/adchoices

Today on the podcast. 4 - Leeds are at the top of the table. 5.40 - Dog has an issue with his downstairs. 12.45 - Nigella Lawson dirty talk. 13.45 - Parent-teacher meeting with a twist. 16 - Pissing off a flatmate. 21 - Processing photos. 24.10 - Needing to fart on a date. 30.50 - Self Help Singh. Give us a follow if you haven't already ~ Jay and Dunc. Want to get in touch? Hit us up, here: https://linktr.ee/notforradio

From Neolithic hunter-gatherers, to ordering food via an app on our phone and getting delivered with our groceries the English Table went through an extraordinary travel.For access on the extra content subscribe on my Patreon page...Food writer legend. Award winning author. Editor at Penguin Publishing. The lady is extraordinary!Elizabeth David and Jane Grigson. Two names that might not resonate as much with today's audience as they should, but significantly their food writing in the 60's & 70's created the genre that led to everyone from Delia Smith to Nigella Lawson today. They are perhaps the two most important cookbook authors and recipe writers (amongst many other things they did) of post-world war two Britain -and indeed very influential in the English speaking world-, in shaping how modern books about recipes and food are written; how the subject of food is seen as inclusive of many people from diverse backgrounds with the act of cooking and putting food on the table for a family and friends (regardless of social class or level of experience with cooking)Anyway find out more about her life, and her new book and English food here!The book is out on November the 4th: https://reaktionbooks.co.uk/work/the-english-tableMusic by Pavlos Kapralos:Much love,The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

In this episode of "Dishing with Stephanie's Dish," we had a delightful conversation with the talented cookbook author Kelly Jaggers. She shared her insights about her latest creation, "The Ultimate Meal Planning for One Cookbook," and her journey as a cookbook writer. Kelly's passion for creating recipes perfectly scaled for one person's enjoyment shines through her work, making her books a treasure trove for solo diners. She has 4 books currently in the “Cooking For One” series including:Join us as we delve into Kelly's culinary background, her inspirations for writing cookbooks, and her love for food, hockey, and dogs. So, grab a cup of your favorite beverage and join us in this engaging conversation with Kelly Jaggers.COOKBOOK GIVEAWAYI have two copies of this cookbook to give away. To be included in the giveaway, send me any comment here, and I will contact the winner via email and mail the book to your home. FINAL TRANSCRIPT:Stephanie [00:00:15]:Hello, everybody, and welcome to dishing with Stephanie's dish, the podcast where we talk to cookbook authors and people generally obsessed with food. Today, we have a cookbook author, and it is Kelly Jaggers. Welcome to the program, Kelly.Kelly Jaggers [00:00:27]:Thank you so much for having me.Stephanie [00:00:29]:Yes. So you wrote something that I find really fascinating. It's called the ultimate meal planning for 1 cookbook, and you previously wrote the ultimate Mediterranean diet cookbook for 1. Mhmm. What got you into, like, cooking for 1 person? Because I did notice that you're now married.Kelly Jaggers [00:00:49]:I am married. So just because I'm married doesn't mean I don't understand the, ins and outs of what people who are solo might need. Yes. I do spend a few days a week at home by myself. My husband works. Sometimes he travels. And on those dates, I'm just cooking for me. I don't have kiddos, just me and the dogs.Kelly Jaggers [00:01:06]:So it was important for me to learn how to scale down recipes so that I could enjoy them just for myself without having excessive leftovers. And that just really parlays well into the book series that I've been working on, because it's kind of a I wouldn't say so niche, but kind of overlooked audience for cookbooks.Stephanie [00:01:23]:For sure.Kelly Jaggers [00:01:23]:Thinking right. They're thinking about families, married couples, people with loads of kids or planning for parties. But what about those people who are, for whatever reason, cooking for themselves because maybe they're single or they have a spouse or an SO or a partner who works multiple days away from home or maybe they're on a special diet from an SO. And so, like, they're planning just for themselves.Stephanie [00:01:44]:Yeah.Kelly Jaggers [00:01:44]:So lots of reasons why you might just be cooking for yourself. So it's not just because you're a single, although you probably maybe you are. That's also fine. Like, I don't judge. Whatever. So, yeah, it was important for me to kind of, kinda fill that gap and to help, to fill out that market a little bit.Stephanie [00:01:58]:I feel uniquely, interested in this topic after just having spent 2 weeks with my mother-in-law who's 92, and she still does all her own cooking. And every time I was gonna make something, she acted sort of horrified at my portions because she's used to cooking for just herself. So she's always really keenly in tune to not cooking too much so she doesn't have to eat the same thing for 5 days.Kelly Jaggers [00:02:25]:Exactly.Stephanie [00:02:26]:Yep. Because leftovers are a problem when you're when you're single.Kelly Jaggers [00:02:30]:I mean, leftovers are great for 1, maybe 2 meals, but, like, five meals of lasagna in a week or 5 meals of, whatever it is that you've made. Yeah. It can get a little get a little depressing. Right? And it makes you not wanna cook, make you wanna reach for a takeout menu, and that's so expensive. So you're wasting food, spending more on maybe delivery or takeout than maybe you've planned for in the budget. So why not think about meals that are scaled for 1 to 2 portions? I think that makes a lot of sense for people who are thinking about their budget, thinking about ways to reduce food waste, which is so important too. Right? Food is so expensive these days. If you go to the grocery store, it's so high.Kelly Jaggers [00:03:09]:I don't wanna be throwing that food away. I'm gonna eat what I bought. So I wanna plan for meals that I can make, just in the portions that I want.Stephanie [00:03:16]:Your book is beautifully done in lots of ways. So Thank you. First of all, the design of itKelly Jaggers [00:03:23]:Yeah. Yeah. I love They did such a wonderful job with it. It's so, so pretty.Stephanie [00:03:29]:It's pretty. It's simple. It's easy to follow. You have pictures for most of the recipes. You also have, like, calorie counts, fat, protein, carbohydrates. So if someone is watching their calories, that's really helpful.Kelly Jaggers [00:03:45]:Yeah. Yeah.Stephanie [00:03:45]:We've got it also broken down into proteins, which we're kind of obsessing these days about if we're getting enough protein. So I loved that. Yeah. I also really liked the size of it and the paper, and it just feels like a manual I can pop in my purse and, you've got shopping lists, meal plans. It's really quite well done.Kelly Jaggers [00:04:08]:Thank you. Thank you. It's, it was a labor of love. I think that the most challenging part of the book was the meal plans is coming up with the 8 weeks of meal plans and the shopping lists because I wanted to make sure that the meal plans included a variety of recipes from the book. Nothing was too, like, Mexican every single night or, like, chicken every single night. I wanted to make sure there's plenty of variety. And to give an example for people who maybe have never sat down to meal plan before to say, like, this is what you can do. These are the kinds of recipes you can plan for.Kelly Jaggers [00:04:37]:This is an idea of what your week might look like, but feel free to plug and play. Right? Like, oh, I'm not such a big fan of this recipe. I'd rather have this. And you can just plug it into the meal plan and make it easy for you to customize and individualize so that as you start this meal planning journey, you have these great tools and you can just kind of utilize the week over week for yourself.Stephanie [00:04:58]:And the prep list too were really thoughtful. I think when you're cooking for because I do cook from 1 a lot, actually, 2. Mhmm. In my food life, because I'm doing recipe development, I'm, you know, usually making recipes for 2 to 6. Yep. But my husband in the summertime lives at our cabin for the most part. So I am cooking for myself a lot. And if I'm not eating recipe leftovers, which usually I end up giving to my neighbors because I don't really wanna eat what I just cooked.Kelly Jaggers [00:05:29]:I don't know why. Completely understand. I'm the same way.Stephanie [00:05:31]:I'm aKelly Jaggers [00:05:31]:first creature. It. Cooked it all day. I don't wanna consume it. I get it.Stephanie [00:05:35]:I photographed it. I'm just sayingKelly Jaggers [00:05:37]:with it all day, and I just don't want it. Yes.Stephanie [00:05:39]:So I'm, like, always running around the neighborhood, like, who needs food?Kelly Jaggers [00:05:43]:Who's hungry? I have I have meals. Please take these foods from me.Stephanie [00:05:46]:Yes. So, like, then I'm just myself and I'm like, oh, well, okay. What am I gonna just make for myself? And I always end up making too much. So then I've got, like, food and I again, I'm very conscientious about food waste too. But so I really enjoyed, the way that the book was put together. How did you get into cookbook writing? Were you a blogger first?Kelly Jaggers [00:06:08]:I was. I was. So, I had a blog. It still exists out there. I'm not updating it, obviously, but it was evil shenanigans.com. The shenanigans are evil because they're good for your taste buds, but maybe not so great for your waistline. And I started working on that blog when I went to culinary school. I was going to culinary school to become a baker.Kelly Jaggers [00:06:26]:I wanted to open my own bakery. I had these really grand plans. And I walked into bakery pastry management, one of my last classes for my degree, and the teacher came in and she's I'll never forget. She said, first thing she said before she even introduced herself was 90% of bakeries fail in the 1st year. It's about a $1,000,000 total investment. And I was like, and with that, I'm out. I am risk averse. I I know how hard it is to earn my money, and I was not interested in that.Kelly Jaggers [00:06:50]:So now what do I do with this education I've acquired? I don't wanna work in restaurants. I didn't wanna have that kind of, like, you know, chef y lifestyle that that's not me.Stephanie [00:06:59]:The beer doesn't appeal to you?Kelly Jaggers [00:07:01]:No. No. I am a gentle soul. Soul. I don't think I could handle it. I would cry every day.Stephanie [00:07:06]:Yep.Kelly Jaggers [00:07:07]:So I I started writing a blog during my culinary school journey, and so I just kinda focused in on that for a while, trying to figure out, like, what am I gonna do? And about a year into working on the blog, I received an email from a publisher asking if I was interested in working on a book on pies. And I looked around and said, are you sure you mean me? And they did. And so I wrote my very first book, which was the Everything Pie Cookbook. And sinceStephanie [00:07:29]:then had that. Yeah.Kelly Jaggers [00:07:31]:Yeah. Okay. Okay. Yeah. And so since then, I've written, a number of books for my publisher. I write roughly 1 a year right now. So I do the books and also the photography as well. So, on top of the books I write and shoot, I also shoot photography for other people's cook books.Kelly Jaggers [00:07:46]:So, so it's been a lot of fun. Yeah. Just like a nice little transition from, like, culinary school, I wanna be a baker, to now I write cookbooks and study food for a living, and it's the best, and I love it.Stephanie [00:07:57]:And you're not doing or you're not updating your blog at the same time, so your whole focus is really on your cookbook each year.Kelly Jaggers [00:08:04]:Yeah. Yeah. It it it's a labor of love. It's one of those things that, you've, I think, written a cookbook, so I think you understand. And developing recipes too. It's one of those things where I want them to be right. I want the recipes to work. So I do spend a lot of time working on the recipes, thinking about ingredients, studying what's trending, but also thinking about what will still taste good in 10 years.Kelly Jaggers [00:08:25]:So I want things to be up to date and current, but I don't want them to be so up to date that people are like, oh, we're so over this. You know?Stephanie [00:08:31]:Yeah.Kelly Jaggers [00:08:32]:So I spend a lot of time thinking about those things. So, yeah, that's that's what I do. I do photography. I do the cookbook writing, and then I also do, a little bit of light personal chef and catering work in town.Stephanie [00:08:42]:So Where do you live?Kelly Jaggers [00:08:44]:I live in the Dallas Fort Worth Metroplex.Stephanie [00:08:46]:Oh, nice. I just, I, I was just doing a cooking demonstration yesterday from 1 from my cookbook, and there's an recipe in there for king ranch chicken that was my mother in law's from Houston. And, you know, I know in Texas, like, everybody knows king ranch chicken is like our wild rice soup. Yes. Yes. Exactly. Was just so impressed with this King Ranch chicken. And I was like, people, I did not invent this thing.Stephanie [00:09:12]:You know? This has been being made in Texas for some time.Kelly Jaggers [00:09:15]:It's called the king ranch. Yeah. It's from the king ranch, and it's, yeah. It's very, very famous in the state. We I think everyone grew up eating it that I knew.Stephanie [00:09:24]:Yeah. And it is delicious. So you can VeryKelly Jaggers [00:09:26]:tasty. Yeah. No. It's it's for that.Stephanie [00:09:28]:It's oneKelly Jaggers [00:09:28]:of those things you kinda can't go wrong with.Stephanie [00:09:30]:So And, you know, they were asking me all these intimate questions about, like, the tortillas and what kind and how long they last. And I just I thought, oh, this is when you write a cookbook, you're writing it in your own vacuum, essentially. And these are the kinds of questions that cooks have that I wasn't thinking about when I wrote the recipe. Yeah. So I'll get better on the second book about thinking about some of that. But I think with each book, you get better. Don't you think?Kelly Jaggers [00:09:55]:Oh, absolutely. Absolutely. It's it's, the first book's a challenge. You you kinda don't I hate to say you don't know what you're doing, but, like, you write recipes. You know how to develop recipes. But have you written a book before? No. No. I ended up writing my first book over the course of basically a week.Kelly Jaggers [00:10:11]:We had a snowstorm in Dallas that year, and it basically shut the entire city down. All the roads were frozen over. We were actually hosting the Super Bowl that year too, so it was kind of like this thing where I was watching the news where the they were like, can we even have it? It's all snowed in, and I'm like, it'sStephanie [00:10:26]:a quarterKelly Jaggers [00:10:27]:of an inch of snow. It's so small. Yeah.Stephanie [00:10:29]:And we were laughing at all of you. Just like, oh my god. What is going on in Dallas?Kelly Jaggers [00:10:34]:Well, we don't have the infrastructure in place, and, also, we can't we drive aggressively. Anyway, so I ended up getting stuck at home for week. And I'm like, well, I guess I'll just work on the book. And so I did writing and testing and writing and testing that whole week. And by the time the week was over, I had about a 110 pies in my kitchen and in the fridge and freezer, and the majority of the book done. Like, it just was one of those things. And I was like, oh, how how will I ever write another one of these? This has been such a ordeal. But as you get into it and you learn, like, your own process, you it gets easier.Kelly Jaggers [00:11:07]:And you also think about those questions. Like, what do I do with the excess ingredients of this? And what will they do with these leftovers? And could they turn them into something else? And what suggestions do I have for substitutions, maybe for our vegan friends or for people who don't eat these kinds of proteins? Maybe you don't eat shellfish or pork. Like, you know, you think about those things and, like, little tidbits you can include in your recipes to make it better for your audience.Stephanie [00:11:31]:Yeah. And you have a lot of that in the book too. Like, in at each page, there if you have some suggestions, like, here's some variations on ways to use grits. Yep. Here is a tartar sauce that goes with this crispy fried shrimp, like Yep. How to freeze seafood. Like, I like that. I thought it was really thoughtful too.Kelly Jaggers [00:11:50]:Thank you.Stephanie [00:11:51]:What are some of your favorite cookbooks that you find yourself getting inspiration from recently?Kelly Jaggers [00:11:58]:Basically, anything from Nigella Lawson. She is the domestic goddess and basically my favorite food person. I adore Nigella Lawson. I love any of the books that deal with, like, specialty one topic cooking. So I love to read books on, like specifically books on, like, vegan cooking or, like, how to cook with chickpeas or, like, specific culinary areas, like, say, books, like, on Israeli cooking or Russian cooking or, German cooking. I love to learn about different food ways. So, I spent a lot of time studying Asian food culture, and now I'm kind of getting invested in more of, like, my own background. So learning about Germanic, Austrian, a little bit of Northern Italian foodways.Kelly Jaggers [00:12:43]:And then, of course, I love reading cookbooks from my home state of Texas. So I have a number of cookbooks from people who are in the state who are just masters of their crafts. So books on barbecue, books on southern comfort food, books on Tex Mex.Stephanie [00:12:58]:Yeah.Kelly Jaggers [00:12:58]:And then even drilling down books on Austin cuisine, on Dallas cuisine. Like, these books are so interesting to me. So I love to I read them like textbooks. Like, I love to just study them. Right? I could just sit there and read a cookbook like most people read a novel. So yeah.Stephanie [00:13:14]:Same. I just I don't know why I'm even telling you this, but it's kind of a cute story. I was traveling, and a woman contacted me, and she was cleaning out her mom's house. And we do a cookbook swap every year, with my radio show. And she said, I've got all these books, and I know you have the swap. She said, can I bring them to you? I said, yeah. You can bring them to me. Here's my garage code.Stephanie [00:13:32]:Just put them in my garage. And she was like, wait. You're just gonna give me a garage code? I'm like, yeah. Just put the books in there. She goes, I can't believe you're just all she goes, can I do anything else while I'm at your house? Can I bring in the mail? I'm like, sure if you want to. So I've got home from the cabin and the books are in the garage. And I started looking at them and they were real, like, treasures. Like, a lot of old Lutheran church cookbooks.Stephanie [00:13:57]:And there was one cookbook that was Minneapolis Restaurants that I only knew of 3 of the restaurants in the book. So it's gotta be, you know, 75 years old. Yeah. And it was just full of treasures and her notes, and there was a box, a wooden box that has actual recipes written in it by hand.Kelly Jaggers [00:14:17]:Oh my gosh.Stephanie [00:14:18]:And so I'm just like and there's 3 boxes of this person's life, you know? And I just I feel like so honored that this woman gave me the boxes of the books, and I've been kinda paging through them at night, like, reading the recipes and thinking, okay. This has olio and shortening. Can I find a way to do something different with it? And how does that work? But, yeah, I get jazzed by the same things.Kelly Jaggers [00:14:43]:I have my old, I don't wanna date myself too hard, but I did grow I did grow in in the elementary school in the eighties. And, I had a cookbook that our PTA put together for our elementary school, and I still have a copy of that, like, construction paper boundStephanie [00:14:59]:Yes.Kelly Jaggers [00:14:59]:Spiral bound cookbook from the elementary school, and the kids all submitted recipes. And most of them, the parents, obviously,Stephanie [00:15:07]:youKelly Jaggers [00:15:07]:know, helped. But, occasionally, it was a kid who, like, made up a recipe for the cookbook. And I loved to read through the book, and just kind of, like, remember, like, all my friends and the teachers and, like, you you know, all that stuff. It's just it's such a treasure. Like, no one else appreciates it than me, but I love it. It's it's to me, it's priceless.Stephanie [00:15:23]:When you what one of the things I liked about this book too is that you have a lot of baking recipes. People don't think about baking for 1, and you I'm just looking. You have a whole cook book about baking for 1.Kelly Jaggers [00:15:34]:I do. I do. Yeah. My first book that I did in the series was the baking for 1 cookbook. I did go to culinary school for pastry. So my my background is, well, my education is in pastry. That's not to say that I'm not educated on other forms of cooking. I did take a bunch of extra extracurricular cooking classes for, like, American cooking, French cuisine.Kelly Jaggers [00:15:52]:I learned how to make the omelette, the whole nine. But, yeah, I I love baking. Baking is my passion. And so when they, were talking about, like, what books are you interested in? I said, I'd love to do some more baking books. And, like, what about baking for 1? And I'm like, I'm your girl. SoStephanie [00:16:06]:I mean, that's a cake for 1, creme brulee for for 1. These are not easy things to make. I love it.Kelly Jaggers [00:16:11]:Yeah. Scaling them down was a challenge, especially for things, you would think you just cut especially, like, things like cookies and cakes. Oh, you just cut it down by, like, a quarter. You don't. You really have to think about your ratios of fat, how the leavening is gonna work with these ingredients. Do I need to add less liquid, more liquid? It's it's a little bit challenging to scale down baking recipes. So that was a fun one to work on just from, like, my nerdy food science brain that, like, I really enjoyed sitting down and working on that book. That was a goodStephanie [00:16:40]:Yeah. The desserts look exceptional. Also, like beef short rib pot roast for 1. Great. I mean, everybody loves that recipe, but it's makes a huge quantity.Kelly Jaggers [00:16:51]:It does. And short ribs are perfectly portioned. Right? Like, you think of a short rib, generally, the kind you get in the grocery store have the bone on and a big chunk of meat on top, that's that's already portioned for 1 person. So that's a little bit of work, and then the extras can be wrapped up, stuck in the freezer, and you can braise them another day or make more pot roast or whatever you wanna do.Stephanie [00:17:09]:And, lobster mac and cheese for 1. I mean, Paul Lee's.Kelly Jaggers [00:17:14]:Mhmm. Yeah. I mean, if you're gonna have mac and cheese, why not have some too? Right?Stephanie [00:17:19]:Like Like, you're only if you just make it for 1, here's you know, because I'm always obsessed with how much I'm eating. Like, I can't overeat it. Right? I can't eat half the pan because I've only made the portion for 1, so I like that too.Kelly Jaggers [00:17:32]:But, like, you get the satisfaction of eating the whole pan. Yes. It's a shortcut. It is a shortcut. It's a little brain hack too. Like, I get to eat the whole thing, and then you eat the whole thing.Stephanie [00:17:44]:I love Yes. All by myself. Okay. Do you do social media?Kelly Jaggers [00:17:48]:I do. I do. You can find me on Facebook, evil shenanigans. I'm on x. That would be Kelly Jaggers. Instagram, Kelly Jaggers. On, threads, Kelly Jaggers. So you can find me on on all the major socials.Kelly Jaggers [00:18:03]:I I don't TikTok. I I'm on there, but I don't actually do anything on TikTok. So, you you know, it's not not for me, but that's okay. Not everything.Stephanie [00:18:10]:It, but it's it's I don't know. It's it's like I have a love hate relationship with it. When you areKelly Jaggers [00:18:15]:I just doom scroll through to to TikTok all the time.Stephanie [00:18:20]:Yes. Absolutely. Yep. Yep. Yep. Yep. Okay. Hold on one second.Stephanie [00:18:24]:Mhmm. My dog is barking. So I'm just gonna pause one second. Alright. So when you open your, let's say, Instagram Mhmm. And a reel pops up from someone, who do you love to follow and love to, like, watch their stuff?Kelly Jaggers [00:18:39]:So I follow such a wide variety of people. My Instagram is is strictly curated to be food, hockey, and dogs, like my three favorite things in life.Stephanie [00:18:49]:Are you a hockey person? That's so funny because my social media state.Kelly Jaggers [00:18:53]:I I'm a huge hockey fan of the Dallas Stars. I also like the Calgary Flames. I have lots of lots of teams that I like to follow, but I'm a diehard Stars fan. So it wasStephanie [00:19:02]:I gotta be honest. Every time I hear someone say the Dallas Stars, it it still have, like, a pain in my heart because they were the Minnesota North Stars.Kelly Jaggers [00:19:12]:North Stars. That's right.Stephanie [00:19:13]:That's right. Still are, like I don't know. Just in my heart and in my, like, growing up childhood, and I don't know. I'm like, Mike Madonna and just I know. I know. They all come back here too.Kelly Jaggers [00:19:27]:I know. Well, Mike Madonna works for the wild now, so that's exciting for him. But we got it we have a statue down hereStephanie [00:19:33]:in Dallas anyway. He was my neighbor.Kelly Jaggers [00:19:35]:Was he really?Stephanie [00:19:36]:Yeah. He did live in Minnesota. But Mhmm. When he came here as a kid in I think it was probably high school or junior high to play Mhmm. He stayed at our neighbor's house. They, like, kind of helped raise him and knew his parents and actually dated my sister for a hot minute. So Oh, wow. Big fans of his and his wife, and they've done so much good work too.Stephanie [00:19:56]:That's crazy. Well, yeah, he'sKelly Jaggers [00:19:58]:he's he's he's kind of a great guy. We we like him down here tooStephanie [00:20:02]:a lot. So Oh, that's so funny.Kelly Jaggers [00:20:04]:Okay. So, yeah, so reels that I'd wanna see. So anything from, some of my favorite fiction authors. So like Deanna Rayburn, Tess Gerritsen, I love to see reels from the authors I love. I love to see reels from, like, New York Times Food, from Tasty. I love to watch those little quick videos where they put things together. I know it's unrealistic on the timing, and it makes it look a little easier than it is. Yeah.Kelly Jaggers [00:20:27]:Hands and pans. But I'm kind of addicted to watching them. They're so satisfying to watch it, like ingredients to completion. Obviously, I we talked about Nigella Lawson before. I will talk about Nigella Lawson until the end of time. I adore Nigella Lawson. But then, like, all of my friends, you know, people that I've known for years who work in food, I'm just thrilled to see what they're doing and the content they're producing. So bake at 360, my friend, Bridget, or 3 bake at 350.Kelly Jaggers [00:20:53]:I'm sorry. Bridget, she's one of my favorite, like, dessert bloggers. She makes the most beautiful cookies. And so, like, she'll post reels about, like, you know, dessert. She's making cookies. She's decorating. I love to see those kinds of things. Yes.Kelly Jaggers [00:21:06]:So, yeah, like, it it's just basically, like, all of my friends and people who work in food. And then, of course, dogs. We rate dogs is another one. Like, if if there's a cute puppy to be seen, I want to see the puppy. So Yeah.Stephanie [00:21:17]:Yeah. Yeah. I've sort of become obsessed with animals eating.Kelly Jaggers [00:21:22]:Mhmm. Mhmm.Stephanie [00:21:23]:Like Sure. The hamster eating a carrot or Oh.Kelly Jaggers [00:21:26]:The little crunch crunch noises. It's just oh my gosh.Stephanie [00:21:31]:Love it. Absolutely. It's so cute. Yes. And also there's one where there's, like, a monkey that's feeding a rabbit. And I don't know why, but that's what I've become obsessed with.Kelly Jaggers [00:21:43]:Yeah. There's there's one, Instagram account that I like to follow, and it's a person and they have these 2 very wild little beagles And they set the a table up, and they make food for the beagles. And then the beagles jump on the table and eat the food, and he's trying to stop them. And it's it's hilarious. And I know it's all set up, but every time, I I get sucked in and I laugh every single time. SoStephanie [00:22:04]:There's also the one that's like that where it's a pit bull that has hands with gloves, and it's made it. Yeah. Like, the food, but it looks like the pit bull's making it, and he has really funny kind of expressions on his face.Kelly Jaggers [00:22:17]:Yes. Yes. Yes. And see, that that combines 2 loves, the food and the dogs. So Sure.Stephanie [00:22:22]:You know?Kelly Jaggers [00:22:23]:Yeah. No. It's Absolutely.Stephanie [00:22:25]:The theKelly Jaggers [00:22:25]:the stuff you see on there is is pretty wild. But, yeah, IStephanie [00:22:28]:love fun talking with you.Kelly Jaggers [00:22:30]:It's been so nice to talk with you. Thank you for having me.Stephanie [00:22:32]:Yeah. It's the ultimate meal planning for one cook book, and your publisher sent me a couple. So I'm gonna do a giveaway with 1 when I put the podcast together. So I'll give, one away to someone, and it's been lovely to see you. When you get your next book going, give me a shout back. I love talking to cookbook authors and hearing about their process. And, again, I really thought your book was super thoughtful. You did a great job.Kelly Jaggers [00:22:55]:So glad you liked it. Thank you so much. I really appreciate it.Stephanie [00:22:58]:I did. Thanks, Kelly. I'll seeKelly Jaggers [00:22:59]:you soon. You. Take care. Bye bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

In this episode of "Dishing with Stephanie's Dish," we had a delightful conversation with the talented cookbook author Kelly Jaggers. She shared her insights about her latest creation, "The Ultimate Meal Planning for One Cookbook," and her journey as a cookbook writer. Kelly's passion for creating recipes perfectly scaled for one person's enjoyment shines through her work, making her books a treasure trove for solo diners. She has 4 books currently in the “Cooking For One” series including:Join us as we delve into Kelly's culinary background, her inspirations for writing cookbooks, and her love for food, hockey, and dogs. So, grab a cup of your favorite beverage and join us in this engaging conversation with Kelly Jaggers.COOKBOOK GIVEAWAYI have two copies of this cookbook to give away. To be included in the giveaway, send me any comment here, and I will contact the winner via email and mail the book to your home. FINAL TRANSCRIPT:Stephanie [00:00:15]:Hello, everybody, and welcome to dishing with Stephanie's dish, the podcast where we talk to cookbook authors and people generally obsessed with food. Today, we have a cookbook author, and it is Kelly Jaggers. Welcome to the program, Kelly.Kelly Jaggers [00:00:27]:Thank you so much for having me.Stephanie [00:00:29]:Yes. So you wrote something that I find really fascinating. It's called the ultimate meal planning for 1 cookbook, and you previously wrote the ultimate Mediterranean diet cookbook for 1. Mhmm. What got you into, like, cooking for 1 person? Because I did notice that you're now married.Kelly Jaggers [00:00:49]:I am married. So just because I'm married doesn't mean I don't understand the, ins and outs of what people who are solo might need. Yes. I do spend a few days a week at home by myself. My husband works. Sometimes he travels. And on those dates, I'm just cooking for me. I don't have kiddos, just me and the dogs.Kelly Jaggers [00:01:06]:So it was important for me to learn how to scale down recipes so that I could enjoy them just for myself without having excessive leftovers. And that just really parlays well into the book series that I've been working on, because it's kind of a I wouldn't say so niche, but kind of overlooked audience for cookbooks.Stephanie [00:01:23]:For sure.Kelly Jaggers [00:01:23]:Thinking right. They're thinking about families, married couples, people with loads of kids or planning for parties. But what about those people who are, for whatever reason, cooking for themselves because maybe they're single or they have a spouse or an SO or a partner who works multiple days away from home or maybe they're on a special diet from an SO. And so, like, they're planning just for themselves.Stephanie [00:01:44]:Yeah.Kelly Jaggers [00:01:44]:So lots of reasons why you might just be cooking for yourself. So it's not just because you're a single, although you probably maybe you are. That's also fine. Like, I don't judge. Whatever. So, yeah, it was important for me to kind of, kinda fill that gap and to help, to fill out that market a little bit.Stephanie [00:01:58]:I feel uniquely, interested in this topic after just having spent 2 weeks with my mother-in-law who's 92, and she still does all her own cooking. And every time I was gonna make something, she acted sort of horrified at my portions because she's used to cooking for just herself. So she's always really keenly in tune to not cooking too much so she doesn't have to eat the same thing for 5 days.Kelly Jaggers [00:02:25]:Exactly.Stephanie [00:02:26]:Yep. Because leftovers are a problem when you're when you're single.Kelly Jaggers [00:02:30]:I mean, leftovers are great for 1, maybe 2 meals, but, like, five meals of lasagna in a week or 5 meals of, whatever it is that you've made. Yeah. It can get a little get a little depressing. Right? And it makes you not wanna cook, make you wanna reach for a takeout menu, and that's so expensive. So you're wasting food, spending more on maybe delivery or takeout than maybe you've planned for in the budget. So why not think about meals that are scaled for 1 to 2 portions? I think that makes a lot of sense for people who are thinking about their budget, thinking about ways to reduce food waste, which is so important too. Right? Food is so expensive these days. If you go to the grocery store, it's so high.Kelly Jaggers [00:03:09]:I don't wanna be throwing that food away. I'm gonna eat what I bought. So I wanna plan for meals that I can make, just in the portions that I want.Stephanie [00:03:16]:Your book is beautifully done in lots of ways. So Thank you. First of all, the design of itKelly Jaggers [00:03:23]:Yeah. Yeah. I love They did such a wonderful job with it. It's so, so pretty.Stephanie [00:03:29]:It's pretty. It's simple. It's easy to follow. You have pictures for most of the recipes. You also have, like, calorie counts, fat, protein, carbohydrates. So if someone is watching their calories, that's really helpful.Kelly Jaggers [00:03:45]:Yeah. Yeah.Stephanie [00:03:45]:We've got it also broken down into proteins, which we're kind of obsessing these days about if we're getting enough protein. So I loved that. Yeah. I also really liked the size of it and the paper, and it just feels like a manual I can pop in my purse and, you've got shopping lists, meal plans. It's really quite well done.Kelly Jaggers [00:04:08]:Thank you. Thank you. It's, it was a labor of love. I think that the most challenging part of the book was the meal plans is coming up with the 8 weeks of meal plans and the shopping lists because I wanted to make sure that the meal plans included a variety of recipes from the book. Nothing was too, like, Mexican every single night or, like, chicken every single night. I wanted to make sure there's plenty of variety. And to give an example for people who maybe have never sat down to meal plan before to say, like, this is what you can do. These are the kinds of recipes you can plan for.Kelly Jaggers [00:04:37]:This is an idea of what your week might look like, but feel free to plug and play. Right? Like, oh, I'm not such a big fan of this recipe. I'd rather have this. And you can just plug it into the meal plan and make it easy for you to customize and individualize so that as you start this meal planning journey, you have these great tools and you can just kind of utilize the week over week for yourself.Stephanie [00:04:58]:And the prep list too were really thoughtful. I think when you're cooking for because I do cook from 1 a lot, actually, 2. Mhmm. In my food life, because I'm doing recipe development, I'm, you know, usually making recipes for 2 to 6. Yep. But my husband in the summertime lives at our cabin for the most part. So I am cooking for myself a lot. And if I'm not eating recipe leftovers, which usually I end up giving to my neighbors because I don't really wanna eat what I just cooked.Kelly Jaggers [00:05:29]:I don't know why. Completely understand. I'm the same way.Stephanie [00:05:31]:I'm aKelly Jaggers [00:05:31]:first creature. It. Cooked it all day. I don't wanna consume it. I get it.Stephanie [00:05:35]:I photographed it. I'm just sayingKelly Jaggers [00:05:37]:with it all day, and I just don't want it. Yes.Stephanie [00:05:39]:So I'm, like, always running around the neighborhood, like, who needs food?Kelly Jaggers [00:05:43]:Who's hungry? I have I have meals. Please take these foods from me.Stephanie [00:05:46]:Yes. So, like, then I'm just myself and I'm like, oh, well, okay. What am I gonna just make for myself? And I always end up making too much. So then I've got, like, food and I again, I'm very conscientious about food waste too. But so I really enjoyed, the way that the book was put together. How did you get into cookbook writing? Were you a blogger first?Kelly Jaggers [00:06:08]:I was. I was. So, I had a blog. It still exists out there. I'm not updating it, obviously, but it was evil shenanigans.com. The shenanigans are evil because they're good for your taste buds, but maybe not so great for your waistline. And I started working on that blog when I went to culinary school. I was going to culinary school to become a baker.Kelly Jaggers [00:06:26]:I wanted to open my own bakery. I had these really grand plans. And I walked into bakery pastry management, one of my last classes for my degree, and the teacher came in and she's I'll never forget. She said, first thing she said before she even introduced herself was 90% of bakeries fail in the 1st year. It's about a $1,000,000 total investment. And I was like, and with that, I'm out. I am risk averse. I I know how hard it is to earn my money, and I was not interested in that.Kelly Jaggers [00:06:50]:So now what do I do with this education I've acquired? I don't wanna work in restaurants. I didn't wanna have that kind of, like, you know, chef y lifestyle that that's not me.Stephanie [00:06:59]:The beer doesn't appeal to you?Kelly Jaggers [00:07:01]:No. No. I am a gentle soul. Soul. I don't think I could handle it. I would cry every day.Stephanie [00:07:06]:Yep.Kelly Jaggers [00:07:07]:So I I started writing a blog during my culinary school journey, and so I just kinda focused in on that for a while, trying to figure out, like, what am I gonna do? And about a year into working on the blog, I received an email from a publisher asking if I was interested in working on a book on pies. And I looked around and said, are you sure you mean me? And they did. And so I wrote my very first book, which was the Everything Pie Cookbook. And sinceStephanie [00:07:29]:then had that. Yeah.Kelly Jaggers [00:07:31]:Yeah. Okay. Okay. Yeah. And so since then, I've written, a number of books for my publisher. I write roughly 1 a year right now. So I do the books and also the photography as well. So, on top of the books I write and shoot, I also shoot photography for other people's cook books.Kelly Jaggers [00:07:46]:So, so it's been a lot of fun. Yeah. Just like a nice little transition from, like, culinary school, I wanna be a baker, to now I write cookbooks and study food for a living, and it's the best, and I love it.Stephanie [00:07:57]:And you're not doing or you're not updating your blog at the same time, so your whole focus is really on your cookbook each year.Kelly Jaggers [00:08:04]:Yeah. Yeah. It it it's a labor of love. It's one of those things that, you've, I think, written a cookbook, so I think you understand. And developing recipes too. It's one of those things where I want them to be right. I want the recipes to work. So I do spend a lot of time working on the recipes, thinking about ingredients, studying what's trending, but also thinking about what will still taste good in 10 years.Kelly Jaggers [00:08:25]:So I want things to be up to date and current, but I don't want them to be so up to date that people are like, oh, we're so over this. You know?Stephanie [00:08:31]:Yeah.Kelly Jaggers [00:08:32]:So I spend a lot of time thinking about those things. So, yeah, that's that's what I do. I do photography. I do the cookbook writing, and then I also do, a little bit of light personal chef and catering work in town.Stephanie [00:08:42]:So Where do you live?Kelly Jaggers [00:08:44]:I live in the Dallas Fort Worth Metroplex.Stephanie [00:08:46]:Oh, nice. I just, I, I was just doing a cooking demonstration yesterday from 1 from my cookbook, and there's an recipe in there for king ranch chicken that was my mother in law's from Houston. And, you know, I know in Texas, like, everybody knows king ranch chicken is like our wild rice soup. Yes. Yes. Exactly. Was just so impressed with this King Ranch chicken. And I was like, people, I did not invent this thing.Stephanie [00:09:12]:You know? This has been being made in Texas for some time.Kelly Jaggers [00:09:15]:It's called the king ranch. Yeah. It's from the king ranch, and it's, yeah. It's very, very famous in the state. We I think everyone grew up eating it that I knew.Stephanie [00:09:24]:Yeah. And it is delicious. So you can VeryKelly Jaggers [00:09:26]:tasty. Yeah. No. It's it's for that.Stephanie [00:09:28]:It's oneKelly Jaggers [00:09:28]:of those things you kinda can't go wrong with.Stephanie [00:09:30]:So And, you know, they were asking me all these intimate questions about, like, the tortillas and what kind and how long they last. And I just I thought, oh, this is when you write a cookbook, you're writing it in your own vacuum, essentially. And these are the kinds of questions that cooks have that I wasn't thinking about when I wrote the recipe. Yeah. So I'll get better on the second book about thinking about some of that. But I think with each book, you get better. Don't you think?Kelly Jaggers [00:09:55]:Oh, absolutely. Absolutely. It's it's, the first book's a challenge. You you kinda don't I hate to say you don't know what you're doing, but, like, you write recipes. You know how to develop recipes. But have you written a book before? No. No. I ended up writing my first book over the course of basically a week.Kelly Jaggers [00:10:11]:We had a snowstorm in Dallas that year, and it basically shut the entire city down. All the roads were frozen over. We were actually hosting the Super Bowl that year too, so it was kind of like this thing where I was watching the news where the they were like, can we even have it? It's all snowed in, and I'm like, it'sStephanie [00:10:26]:a quarterKelly Jaggers [00:10:27]:of an inch of snow. It's so small. Yeah.Stephanie [00:10:29]:And we were laughing at all of you. Just like, oh my god. What is going on in Dallas?Kelly Jaggers [00:10:34]:Well, we don't have the infrastructure in place, and, also, we can't we drive aggressively. Anyway, so I ended up getting stuck at home for week. And I'm like, well, I guess I'll just work on the book. And so I did writing and testing and writing and testing that whole week. And by the time the week was over, I had about a 110 pies in my kitchen and in the fridge and freezer, and the majority of the book done. Like, it just was one of those things. And I was like, oh, how how will I ever write another one of these? This has been such a ordeal. But as you get into it and you learn, like, your own process, you it gets easier.Kelly Jaggers [00:11:07]:And you also think about those questions. Like, what do I do with the excess ingredients of this? And what will they do with these leftovers? And could they turn them into something else? And what suggestions do I have for substitutions, maybe for our vegan friends or for people who don't eat these kinds of proteins? Maybe you don't eat shellfish or pork. Like, you know, you think about those things and, like, little tidbits you can include in your recipes to make it better for your audience.Stephanie [00:11:31]:Yeah. And you have a lot of that in the book too. Like, in at each page, there if you have some suggestions, like, here's some variations on ways to use grits. Yep. Here is a tartar sauce that goes with this crispy fried shrimp, like Yep. How to freeze seafood. Like, I like that. I thought it was really thoughtful too.Kelly Jaggers [00:11:50]:Thank you.Stephanie [00:11:51]:What are some of your favorite cookbooks that you find yourself getting inspiration from recently?Kelly Jaggers [00:11:58]:Basically, anything from Nigella Lawson. She is the domestic goddess and basically my favorite food person. I adore Nigella Lawson. I love any of the books that deal with, like, specialty one topic cooking. So I love to read books on, like specifically books on, like, vegan cooking or, like, how to cook with chickpeas or, like, specific culinary areas, like, say, books, like, on Israeli cooking or Russian cooking or, German cooking. I love to learn about different food ways. So, I spent a lot of time studying Asian food culture, and now I'm kind of getting invested in more of, like, my own background. So learning about Germanic, Austrian, a little bit of Northern Italian foodways.Kelly Jaggers [00:12:43]:And then, of course, I love reading cookbooks from my home state of Texas. So I have a number of cookbooks from people who are in the state who are just masters of their crafts. So books on barbecue, books on southern comfort food, books on Tex Mex.Stephanie [00:12:58]:Yeah.Kelly Jaggers [00:12:58]:And then even drilling down books on Austin cuisine, on Dallas cuisine. Like, these books are so interesting to me. So I love to I read them like textbooks. Like, I love to just study them. Right? I could just sit there and read a cookbook like most people read a novel. So yeah.Stephanie [00:13:14]:Same. I just I don't know why I'm even telling you this, but it's kind of a cute story. I was traveling, and a woman contacted me, and she was cleaning out her mom's house. And we do a cookbook swap every year, with my radio show. And she said, I've got all these books, and I know you have the swap. She said, can I bring them to you? I said, yeah. You can bring them to me. Here's my garage code.Stephanie [00:13:32]:Just put them in my garage. And she was like, wait. You're just gonna give me a garage code? I'm like, yeah. Just put the books in there. She goes, I can't believe you're just all she goes, can I do anything else while I'm at your house? Can I bring in the mail? I'm like, sure if you want to. So I've got home from the cabin and the books are in the garage. And I started looking at them and they were real, like, treasures. Like, a lot of old Lutheran church cookbooks.Stephanie [00:13:57]:And there was one cookbook that was Minneapolis Restaurants that I only knew of 3 of the restaurants in the book. So it's gotta be, you know, 75 years old. Yeah. And it was just full of treasures and her notes, and there was a box, a wooden box that has actual recipes written in it by hand.Kelly Jaggers [00:14:17]:Oh my gosh.Stephanie [00:14:18]:And so I'm just like and there's 3 boxes of this person's life, you know? And I just I feel like so honored that this woman gave me the boxes of the books, and I've been kinda paging through them at night, like, reading the recipes and thinking, okay. This has olio and shortening. Can I find a way to do something different with it? And how does that work? But, yeah, I get jazzed by the same things.Kelly Jaggers [00:14:43]:I have my old, I don't wanna date myself too hard, but I did grow I did grow in in the elementary school in the eighties. And, I had a cookbook that our PTA put together for our elementary school, and I still have a copy of that, like, construction paper boundStephanie [00:14:59]:Yes.Kelly Jaggers [00:14:59]:Spiral bound cookbook from the elementary school, and the kids all submitted recipes. And most of them, the parents, obviously,Stephanie [00:15:07]:youKelly Jaggers [00:15:07]:know, helped. But, occasionally, it was a kid who, like, made up a recipe for the cookbook. And I loved to read through the book, and just kind of, like, remember, like, all my friends and the teachers and, like, you you know, all that stuff. It's just it's such a treasure. Like, no one else appreciates it than me, but I love it. It's it's to me, it's priceless.Stephanie [00:15:23]:When you what one of the things I liked about this book too is that you have a lot of baking recipes. People don't think about baking for 1, and you I'm just looking. You have a whole cook book about baking for 1.Kelly Jaggers [00:15:34]:I do. I do. Yeah. My first book that I did in the series was the baking for 1 cookbook. I did go to culinary school for pastry. So my my background is, well, my education is in pastry. That's not to say that I'm not educated on other forms of cooking. I did take a bunch of extra extracurricular cooking classes for, like, American cooking, French cuisine.Kelly Jaggers [00:15:52]:I learned how to make the omelette, the whole nine. But, yeah, I I love baking. Baking is my passion. And so when they, were talking about, like, what books are you interested in? I said, I'd love to do some more baking books. And, like, what about baking for 1? And I'm like, I'm your girl. SoStephanie [00:16:06]:I mean, that's a cake for 1, creme brulee for for 1. These are not easy things to make. I love it.Kelly Jaggers [00:16:11]:Yeah. Scaling them down was a challenge, especially for things, you would think you just cut especially, like, things like cookies and cakes. Oh, you just cut it down by, like, a quarter. You don't. You really have to think about your ratios of fat, how the leavening is gonna work with these ingredients. Do I need to add less liquid, more liquid? It's it's a little bit challenging to scale down baking recipes. So that was a fun one to work on just from, like, my nerdy food science brain that, like, I really enjoyed sitting down and working on that book. That was a goodStephanie [00:16:40]:Yeah. The desserts look exceptional. Also, like beef short rib pot roast for 1. Great. I mean, everybody loves that recipe, but it's makes a huge quantity.Kelly Jaggers [00:16:51]:It does. And short ribs are perfectly portioned. Right? Like, you think of a short rib, generally, the kind you get in the grocery store have the bone on and a big chunk of meat on top, that's that's already portioned for 1 person. So that's a little bit of work, and then the extras can be wrapped up, stuck in the freezer, and you can braise them another day or make more pot roast or whatever you wanna do.Stephanie [00:17:09]:And, lobster mac and cheese for 1. I mean, Paul Lee's.Kelly Jaggers [00:17:14]:Mhmm. Yeah. I mean, if you're gonna have mac and cheese, why not have some too? Right?Stephanie [00:17:19]:Like Like, you're only if you just make it for 1, here's you know, because I'm always obsessed with how much I'm eating. Like, I can't overeat it. Right? I can't eat half the pan because I've only made the portion for 1, so I like that too.Kelly Jaggers [00:17:32]:But, like, you get the satisfaction of eating the whole pan. Yes. It's a shortcut. It is a shortcut. It's a little brain hack too. Like, I get to eat the whole thing, and then you eat the whole thing.Stephanie [00:17:44]:I love Yes. All by myself. Okay. Do you do social media?Kelly Jaggers [00:17:48]:I do. I do. You can find me on Facebook, evil shenanigans. I'm on x. That would be Kelly Jaggers. Instagram, Kelly Jaggers. On, threads, Kelly Jaggers. So you can find me on on all the major socials.Kelly Jaggers [00:18:03]:I I don't TikTok. I I'm on there, but I don't actually do anything on TikTok. So, you you know, it's not not for me, but that's okay. Not everything.Stephanie [00:18:10]:It, but it's it's I don't know. It's it's like I have a love hate relationship with it. When you areKelly Jaggers [00:18:15]:I just doom scroll through to to TikTok all the time.Stephanie [00:18:20]:Yes. Absolutely. Yep. Yep. Yep. Yep. Okay. Hold on one second.Stephanie [00:18:24]:Mhmm. My dog is barking. So I'm just gonna pause one second. Alright. So when you open your, let's say, Instagram Mhmm. And a reel pops up from someone, who do you love to follow and love to, like, watch their stuff?Kelly Jaggers [00:18:39]:So I follow such a wide variety of people. My Instagram is is strictly curated to be food, hockey, and dogs, like my three favorite things in life.Stephanie [00:18:49]:Are you a hockey person? That's so funny because my social media state.Kelly Jaggers [00:18:53]:I I'm a huge hockey fan of the Dallas Stars. I also like the Calgary Flames. I have lots of lots of teams that I like to follow, but I'm a diehard Stars fan. So it wasStephanie [00:19:02]:I gotta be honest. Every time I hear someone say the Dallas Stars, it it still have, like, a pain in my heart because they were the Minnesota North Stars.Kelly Jaggers [00:19:12]:North Stars. That's right.Stephanie [00:19:13]:That's right. Still are, like I don't know. Just in my heart and in my, like, growing up childhood, and I don't know. I'm like, Mike Madonna and just I know. I know. They all come back here too.Kelly Jaggers [00:19:27]:I know. Well, Mike Madonna works for the wild now, so that's exciting for him. But we got it we have a statue down hereStephanie [00:19:33]:in Dallas anyway. He was my neighbor.Kelly Jaggers [00:19:35]:Was he really?Stephanie [00:19:36]:Yeah. He did live in Minnesota. But Mhmm. When he came here as a kid in I think it was probably high school or junior high to play Mhmm. He stayed at our neighbor's house. They, like, kind of helped raise him and knew his parents and actually dated my sister for a hot minute. So Oh, wow. Big fans of his and his wife, and they've done so much good work too.Stephanie [00:19:56]:That's crazy. Well, yeah, he'sKelly Jaggers [00:19:58]:he's he's he's kind of a great guy. We we like him down here tooStephanie [00:20:02]:a lot. So Oh, that's so funny.Kelly Jaggers [00:20:04]:Okay. So, yeah, so reels that I'd wanna see. So anything from, some of my favorite fiction authors. So like Deanna Rayburn, Tess Gerritsen, I love to see reels from the authors I love. I love to see reels from, like, New York Times Food, from Tasty. I love to watch those little quick videos where they put things together. I know it's unrealistic on the timing, and it makes it look a little easier than it is. Yeah.Kelly Jaggers [00:20:27]:Hands and pans. But I'm kind of addicted to watching them. They're so satisfying to watch it, like ingredients to completion. Obviously, I we talked about Nigella Lawson before. I will talk about Nigella Lawson until the end of time. I adore Nigella Lawson. But then, like, all of my friends, you know, people that I've known for years who work in food, I'm just thrilled to see what they're doing and the content they're producing. So bake at 360, my friend, Bridget, or 3 bake at 350.Kelly Jaggers [00:20:53]:I'm sorry. Bridget, she's one of my favorite, like, dessert bloggers. She makes the most beautiful cookies. And so, like, she'll post reels about, like, you know, dessert. She's making cookies. She's decorating. I love to see those kinds of things. Yes.Kelly Jaggers [00:21:06]:So, yeah, like, it it's just basically, like, all of my friends and people who work in food. And then, of course, dogs. We rate dogs is another one. Like, if if there's a cute puppy to be seen, I want to see the puppy. So Yeah.Stephanie [00:21:17]:Yeah. Yeah. I've sort of become obsessed with animals eating.Kelly Jaggers [00:21:22]:Mhmm. Mhmm.Stephanie [00:21:23]:Like Sure. The hamster eating a carrot or Oh.Kelly Jaggers [00:21:26]:The little crunch crunch noises. It's just oh my gosh.Stephanie [00:21:31]:Love it. Absolutely. It's so cute. Yes. And also there's one where there's, like, a monkey that's feeding a rabbit. And I don't know why, but that's what I've become obsessed with.Kelly Jaggers [00:21:43]:Yeah. There's there's one, Instagram account that I like to follow, and it's a person and they have these 2 very wild little beagles And they set the a table up, and they make food for the beagles. And then the beagles jump on the table and eat the food, and he's trying to stop them. And it's it's hilarious. And I know it's all set up, but every time, I I get sucked in and I laugh every single time. SoStephanie [00:22:04]:There's also the one that's like that where it's a pit bull that has hands with gloves, and it's made it. Yeah. Like, the food, but it looks like the pit bull's making it, and he has really funny kind of expressions on his face.Kelly Jaggers [00:22:17]:Yes. Yes. Yes. And see, that that combines 2 loves, the food and the dogs. So Sure.Stephanie [00:22:22]:You know?Kelly Jaggers [00:22:23]:Yeah. No. It's Absolutely.Stephanie [00:22:25]:The theKelly Jaggers [00:22:25]:the stuff you see on there is is pretty wild. But, yeah, IStephanie [00:22:28]:love fun talking with you.Kelly Jaggers [00:22:30]:It's been so nice to talk with you. Thank you for having me.Stephanie [00:22:32]:Yeah. It's the ultimate meal planning for one cook book, and your publisher sent me a couple. So I'm gonna do a giveaway with 1 when I put the podcast together. So I'll give, one away to someone, and it's been lovely to see you. When you get your next book going, give me a shout back. I love talking to cookbook authors and hearing about their process. And, again, I really thought your book was super thoughtful. You did a great job.Kelly Jaggers [00:22:55]:So glad you liked it. Thank you so much. I really appreciate it.Stephanie [00:22:58]:I did. Thanks, Kelly. I'll seeKelly Jaggers [00:22:59]:you soon. You. Take care. Bye bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

This week, we interview Nigella Lawson. We discuss what's to love about brown food, what's to hate about tasting menus and what everyone gets wrong about cooks. For Valentine's Day, we explore the life of chocolatier Milton Hershey, make a decadent Dark Chocolate Terrine with Coffee and Cardamom, and take your baking questions with Cheryl Day. Plus, Dan Pashman gets us ready for the Super Bowl with a definitive guide to eating chicken wings. (Originally aired February 10th, 2023.)Get this week's recipe for Dark Chocolate Terrine with Coffee and Cardamom here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify. Hosted on Acast. See acast.com/privacy for more information.

This week, we interview Nigella Lawson. We discuss what's to love about brown food, what's to hate about tasting menus and what everyone gets wrong about cooks. For Valentine's Day, we explore the life of chocolatier Milton Hershey, make a decadent Dark Chocolate Terrine with Coffee and Cardamom, and take your baking questions with Cheryl Day. Plus, Dan Pashman gets us ready for the Super Bowl with a definitive guide to eating chicken wings. (Originally aired February 10th, 2023.)Get this week's recipe for Dark Chocolate Terrine with Coffee and Cardamom 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.

It's time for our annual tradition, the Table Manners Christmas Special, and boy oh boy do we have the crème de la crème of guests for you this time round! We've welcomed back some of our very favourite chef guests from across the years to tell us all about their tips & tricks for the perfect Christmas meal. We've got the incredible Jamie Oliver, Nigella Lawson, Paul Hollywood, Alison Roman & John Torode all dropping by for a chat, to help you through the Christmas canapés, starters, mains and desserts; what more could you need for the ultimate cooking advice?! We loved hearing about their perfect party food ideas, easy cocktail recipes, how to conquer the Christmas dinner, the perfect way to bake mince pies, and it's official that freezing bread sauce in advance is chef approved! Join us for a veritable 'Festive Feast' of guests. Hosted on Acast. See acast.com/privacy for more information.