Podcasts about nyt cooking

Drowning in recipes? Whether you've got stacks of cookbooks, screenshots galore, or a folder full of old magazine clippings, figuring out how to organize the recipes you love (or want to try) can feel overwhelming. In this bite-sized episode, we share what's working for us and how to make your recipe stash more usable and inspiring.We're also sharing the best things we ate this week to inspire each other—and you!By the end of this episode, you'll discover two quick, kid-friendly ways to turn a pound of ground meat into a flavorful, filling dinner, and you'll learn simple, effective ways to organize all those recipes you've bookmarked, ripped out, or saved on your phone.Tune in for a quick, satisfying dose of home cooking inspiration—plus practical answers from our kitchen hotline!***Links:Ground beef taco filling similar to what Kari and Sonya make, from Feel Good Foodie “Middle School Tacos” by Sam Sifton for NYT Cooking - the kind Kari grew up withA simple version of Arayes from All Recipes, and arayes packed with more herbs from Little Spice JarPaprika recipe organizer app, suggested by our listener Roy***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

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

Kelly and Lillian read their favorite NYT Cooking recipe notes

When's the last time you made a burger at home that was better than takeout?Whether you're craving a juicy smash burger, need a foolproof turkey patty, or want a plant-based option that actually tastes good, it's easy to fall into the trap of thinking great burgers only come from restaurants. But burger night at home can be quick, easy, and way more customizable than you might think — especially when you've got pro tips from two former personal chefs.By the end of this episode you'll:Master the art of deeply savory, crisp edged burgers, from the of smash burgers to the secret to juicy turkey patties. No grill required!Discover unexpected flavor upgrades—like mustard-brushed patties, kimchi toppings, and a 5-star recipe for an entirely vegan optionLearn how to build a low-stress, high-impact burger bar with topping must-haves and sides that make even a weeknight dinner feel like a party (without the stress).Press play for your next easy, healthy dinner that is stacked, sauced, and sizzling with flavor! ***This episode is sponsored by Spicytude: premium Indian spice kits and flavorful recipes!Spicytude makes Indian cooking easy with all-in-one spice kits. They source and blend the finest spices in perfect proportions, providing you with recipe cards and video instructions to guide you through the cooking process. Say goodbye to half-used spice jars turning to dust at the back of your pantry, and say hello to the era of precise and flavorful culinary experiences! ***Links:Homemade smash burger by Kenji Lopez Alt for Serious EatsBacon and kimchi burgers by Wesley Genovart from Food & WineA classic turkey burger recipe; add finely diced peppers, or shredded zucchini, chipotle pepper, sliced scallions, or herbs to modify it to your liking. Worcesteshire is a great addition too.Sonya's turkey kotleti (small turkey patties) Mark Bittman's salmon burger from NYT Cooking made with fresh salmon (unlocked)Ina Garten's salmon cakes made with leftover salmonHomemade tartar sauce and Kenji's shake shack sauce from Serious EatsDouble Drive-Thru veggie burgers by Chloe Cascarelli for Food & Wine, with Thousand Island sauce made with tofu

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

Ever wonder why your scrambled eggs turn out dry or flat, instead of fluffy and light? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to make this chewy, almond-scented amaretti cookie that's naturally gluten-free and perfect with a cup of coffee or tea for your next afternoon snack. Plus, we break down how to cook soft, creamy scrambled eggs for a crowd—ideal for your next brunch or family breakfast. Tune in for a quick dose of home cooking inspiration!***Links:Babkush in Portland for babkas, rugelach, amaretti cookies, and moreOttolenghi's amaretti cookie recipeAli Slagle's scrambled eggs for a crowd recipe from NYT Cooking (unlocked) Alison Roman's perfect buttermilk pancakes Pancake batter dispenser ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Imagine a weeknight dinner that comes together in one pot, feels like a warm hug from the past, and still feels doable after a long day...If you're craving real comfort but feel short on time (and energy), this episode is your shortcut to cozy, crowd-pleasing pasta dishes that don't require juggling pots and pans or stressing over complicated steps. By the end of this episode, you'll learn how to: Reimagine classics like Hamburger Helper and SpaghettiOs. made with rich, caramelized tomato flavor and pantry staplesWhip up a no-cook pasta sauce that's fresh, herbaceous, and surprisingly simpleMake golden, crispy pan-fried gnocchi tossed with greens and feta—think part salad, part indulgent crispinessHit play now to discover your next weeknight dinner winner—without dirtying a sink full of dishes!***Links Homemade hamburger helper from Salt and LavenderOne pot homemade O's by Ree Drummond from Food NetworkPasta e ceci by Breana Lai Killeen for Food & WineHetty Lui McKinnon's crispy gnocchi with spinach and feta for NYT Cooking (unlocked)One pan creamy dill tortellini by Kristina Razon for The KitchenChicken Alfredo by the Daily Gourmet for All RecipesPasta with no-cook tomato sauce by Chandra Ram for Food & WineLemony hummus pasta by Christian Reynoso for NYT Cooking***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Thingies time! We're so excited to sit down with Lana Schwartz, the author of the newest 831 Stories release, Set Piece. We talk favorite character actors, joining ClassPass in 2025, and an incredible podcast season that inspired her book.   Lana's Thingies include ClassPass (she's been hitting up MADabolic, Lucent, Good Move, and New Love City), Lorne by Susan Morrison, Sex and the City rewatches, movie trivia at Syndicated, the Rilo Kiley reunion, and Easy Weeknight Dinners by Emily Weinstein.   Lana got some inspiration for Set Piece while listening to the You Must Remember This podcast season on Polly Platt.   Get more of Lana c/o her book Build Your Own Romantic Comedy: Pick Your Plot, Meet Your Man, and Direct Your Happily Ever After and upcoming 831 events in NYC, LA, and Boston.   Foxtails for all!   Want to stay connected with fellow listeners? Join our Geneva! You can also keep in touch at 833-632-5463, podcast@athingortwohq.com, and @athingortwohq. Last ep airs May 19! Start your store on Shopify and get a $1-a-month trial with our link. Get plant-happy with Fast Growing Trees. Take 15% off your first purchase with the code ATHINGORTWO. Change your clothes (monthly!) with Nuuly and get $28 off your first month when you sign up with the code ATHINGORTWO. Boost your hair with Nutrafol. Take $10 off your first month's subscription with the code ATHINGORTWO. YAY.

Tired of the same old lunch routine or searching for the perfect crowd-pleasing dish to bring to your next potluck? This week we're sharing deli-style salad recipes that are anything but boring — think crisp, creamy, tangy, and deeply satisfying dishes that get even better with time. These recipes aren't just tasty; they're make-ahead winners designed to simplify your week or help you shine at your next potluck.By the end of this episode, you'll learn how to:Shake up your bean game with a fresh, crunchy chickpea salad with an unexpected spice blendBuild a hearty Greek salad-meets-fattoush salad, elegant enough to serve at a dinner party or bring to a casual potluckWhip up dishes that travel well, like a zippy roasted potato salad with avocado-lime dressingPress play now to start cooking up cool, crunchy, and crowd-pleasing deli salads that deliver on both convenience and taste! ***LinksSonya's herby potato salad from our Sunday Salad Substack! (the dressing for this recipe is the same one she uses for her coleslaw)Ina Garten's coleslaw salad (similar to what we discussed, but swap some of the mayo with yogurt!) Jalapeno, lime, coleslaw by Joshua Bousel from Serious EatsWhole Foods copycat cabbage crunch saladCarmen Wilken's deviled egg macaroni salad (and her TikTok of the recipe)Alison Roman's pasta with peas and parmesan saladEverything bagel chickpea + white bean salad by Sarah Bond from Live, Eat, LearnErewhon white bean kale salad by Kale JunkieHetty Lui McKinnon's roasted potato salad with jalapeno avocado dressing for NYT Cooking (unlocked) Lidey Heuk's Taverna salad for NYT Cooking (unlocked)Moroccan carrot salad by Suzy Karadsheh Check out our previous “deli salad” episode from season one!***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack

What if your next vegetarian dinner could be packed with flavor - and made entirely on a sheet-pan in your oven? Whether you're trying to cook more plant-based meals, accommodate a vegetarian at your table, or need low-effort dinner ideas, this episode is packed with satisfying recipes that are anything but boring.By the end of this episode, you'll:Learn how to make a sheet pan lasagna dotted with creamy ricotta cheese — no layering or béchamel-making requiredLearn how to turn basic veggies into shawarma-spiced mains to serve up with warm pitas and creamy dips for a build-your-own weeknight feastDiscover a gluten-free, vegetable-packed noodle dish that can be ready in 30 minutes or lessHit play and turn your veggie drawer into crowd-pleasing vegetarian meals you'll want to make any night of the week! ***Links:Vegetarian sheet pan lasagna from Busy in Brooklyn inspired by Giada's original version (with meat)Sheet pan eggplant parm from Food & Wine, or sheet pan cauliflower parm from How Sweet Eats. Plus, here's a video of Sonya + Kari's version. And here's how to make crispy garlic breadcrumbs (to top your eggplant or cauli parm) Mushroom shawarma from Eating Well, or Sonya's eggplant shawarmaRoasted chickpea gyros by Sarah Bond from Live Eat Learn Sheet pan feta chickpea tomatoes by Ali Slagle for NYT Cooking (unlocked) Vegetarian stuffed peppers from Love & LemonsEric Kim's Sheet-pan Japchae for NYT Cooking (unlocked), and his sheet-pan bibimbap tooSweet potato and black bean tacos by Sarah Bond from Live Eat Learn***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also...

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

What's in season right now? From crisp asparagus to the sweetest peas, tender greens, and fragrant green garlic, the farmers market is bursting with fresh flavors! But what do you cook with all the seasonal produce you bring home?Cooking with early spring produce is exciting, but it can also feel tricky. This week, we're exploring how to turn seasonal ingredients into delicious meals. By the end of this episode, you'll:Learn how to shop for and cook with peak-season ingredients like snap peas, green garlic, and strawberriesGet foolproof recipes like crispy sheet pan gnocchi with any combo of spring veggies, and a no-fuss rhubarb tart made with store-bought frozen puff pastryDiscover easy techniques to bring out the best in fresh produce, like roasting your artichokes to caramelized perfection, and blending asparagus spears into a silky sauce for pasta. Listen now and get inspired to cook vibrant, seasonal meals with ease—straight from the farmers' market to your table!***Links:Mix of spring vegetables: Sheet-pan gnocchi with asparagus, leeks, and peas by Susan Spungen for NYT Cooking (unlocked), and Le Vignole - Italian spring vegetable stew from Italian food foreverArtichokes: Sonya's roasted artichokes, and also this lovely version from Adeena Sussman, and a sheet pan meal with chicken and artichokesAsparagus: Penne with asparagus and lemon sauce by Faith Heller Willinger, from The 150 Best American Recipes cookbookFennel: Colu Henry's spicy citrus chicken with fennel and crushed olive pilaf from her SubstackSpring peas: Spring pea salad with dates and walnuts from Food Network Magazine Green garlic: Green garlic salsa verde from Wishbone Kitchen Rhubarb: Rhubarb tart using frozen puff pastry from Taste of Home (with video too!), and Strawbery rhubarb cobbler by Rich Rosendale***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack

Solo restaurant reservations are on the rise, even if many restaurants still limit a reservation to a table for two or more. Priya Krishna, reporter and video host for The New York Times food section and NYT Cooking, looked into why there is such a stigma when it comes to eating out alone. Krishna discusses her reporting and listeners share their favorite spots to dine solo.

What if you could make your next soup or stew less bland... by just adding a flavorful homemade spice blend or aromatic paste? If you've ever wondered how to cook spicy, aromatic stews and Ethiopian-style dishes at home, tune in for our conversation with Beejhy Barhany, chef and owner of Tsion Café in Harlem.Barhany breaks down the keys to making nourishing dishes accessible and vibrant at home, and by the end of this episode, you'll: Learn how to build bold, aromatic dishes with simple pantry staplesDiscover meal-prep tricks, like whipping up a garlic-ginger paste that you can keep in the fridge for weeksGet inspired by Beejhy Barhany's powerful story of food, culture, and communityTune in now to whip up spice-filled meals in no time! Links:Follow Beejhy Barhany, and her restaurant Tsion Cafe, on InstagramGrab a copy of Beejhy Barhany's new cookbook: GurshaBeejhy Barhany's recipes:Red Lentil Stew (Messer Wot) Dabo (Ethiopian Bread)Carrot, cabbage, and potato dish video Teff matzah (and you can source teff flour here)Additional recipes discussed: Shiro (ground chickpea stew) by Ghennet Tesfamicael via NYT Cooking, or find Beejhy's recipe in her cookbookHomemade garlic ginger paste from Indian Healthy RecipesKolo snack recipe from Made in HackneyHomemade berbere spice blend recipe from Food.com, or discover Beejhy's unique version in her bookHow to make homemade sea moss gel***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook

Ever had an Orange Julius at the mall? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll want to blend up a vanilla orange smoothie that will liven up your or snack time (or breakfast routine!). You'll also discover an easy weeknight dinner that takes less than 30 minutes and relies on a simple package of ground chicken!Tune in for a quick dose of home cooking inspiration! ***Links:Orange Smoothie (a la Orange Julius) from Gimme Some Oven. For Kari's version she zests as well as the peeled oranges, she also likes to use yogurt or whole milk, and good vanilla paste.Veggie cream cheese from Chef SavvyKeema Shimla Mirch (Ground chicken with bell peppers) by Zainab Shah for NYT Cooking (unlocked)***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

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

What if the secret to making effortless, delicious meals was already in your pantry?If you've ever opened your pantry searching for dinner inspiration but ended up cooking the same-old boring meal, this episode is for you! By the end of this episode, you'll: Learn how a staple like tomato paste can be the base of a flavor broth or quick sauce Learn why chefs swear by anchovies to bring an umami punch to countless dishes… including an easy dressing!Find out how Japanese curry cubes are your ticket to a quick dinner with any protein or veggies you have on handHit play now! The secret to flavor-packed cooking is already sitting on your pantry shelf! ***Links:Tomato paste: in Sonya's manti in brothy tomato sauce, and Alison Roman's caramelized shallot pasta, and for our go-to coconut red lentil dishCanned chickpeas: Kari's #1 quick meal = bite-sized pasta with chickpeas, and whatever veg/herbs she has (we also love Serious Eats' pasta e ceci), and a simple chickpea salad is always a great base for a bigger salad. We love a simple chickpea coconut curry, and also using a can for a 5-minute hummus! Anchovies: Discover what to do with a tin of anchovies from Serious Eats, and we love them for a simple dressing, and as the base of pasta sauces like Midnight pastaCoconut Milk: for a 30-minute veggie coconut curry from Minimalist Baker, and for Coconut Miso Salmon Curry from Kay Chun for NYT Cooking (unlocked), and in Kari's sunny chicken soup with lemon and coconut milkTahini: Some of our favorite tahini brands: Soom,

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

Are you craving more ways to incorporate greens into your meals but are feeling stuck and uninspired?If you're bored with the same old way of cooking greens, or are simply not sure where to start, this episode is here to help! We're breaking down simple techniques and recipes to bring out the best in dark, leafy greens of all kinds–– from earthy kale to tender Swiss chard!By the end of this episode, you'll:Master basic techniques for stir-frying and sautéing your favorite greens like kale, bok choy, and spinachDiscover easy one-pot recipes you can make with any green you can findLearn two creamy, decadent ways to make collard greens–– including one that's completely vegan and gluten-free!Tune in now and learn how to transform your greens into dishes that will leave everyone asking for more!***LINKS:Ali Slagle's one-pot beans, greens, and grains from NYT Cooking (unlocked)Collard green gratin by Joseph Lenn from Bon AppetitCoconut creamed collard greens by Gregory Gourdet, Chef and owner of kann restaurant You can find the recipe for coconut collards and coconut grits in the cookbook Coconuts and Collards by Von DiazPotato kale and scallion cakes from Smitten KitchenAyse's recipe for Turkish pojaca from SonyaCollard greens stuffed with pine nuts, currants & rice from Martha Rose Shulman via NYT Cooking (unlocked) Dad's stir-fried bok choy from Made with LauSwamp soup (also known as green garlic and ginger and rice soup) from Wishbone Kitchen ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Have you ever struggled to get dinner on the table after a busy day? What if you could easily whip together a one-pot meal that's dinner-party-worthy in your slow cooker? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll want to make a weeknight chicken stew that effortlessly braises in your slow cooker (or stove top!) and gets a fresh boost from pantry staples right before serving. You'll also discover a classic cornbread recipe with irresistibly crispy edges (that's naturally gluten-free) and comes together in minutes. Tune in for a quick dose of home cooking inspiration! ***LinksSlow cooker spinach-artichoke chicken stew by Sarah DiGregorio from NYT Cooking (unlocked)Stormie Monday's Soul Food Grill in Fort Worth, TexasSouthern cornbread recipe similar to Kari's great-grandmother's – just makes a larger batch, and be sure to use yellow cornmeal, a preheated cast iron skillet, and generous pats of butter for serving. Adrian Hale's recipe for: “Communal Table Bread - My easiest first bread recipe”***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Whether you're having a busy week, or fully moving house, how do you get dinner on the table when you need it the most? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll discover the tips to make a hard week easier, whether that's with help from the pantry, or help from a friend. You'll also learn about a craveable vegetarian pasta dish made with heaps of meltingly tender cabbage. Tune in for a quick dose of home cooking inspiration! ***LinksLombardi's Pizza on GoldbellyBrowned butter bucatini with charred cabbage by Ham El-Waylly via NYT Cooking (unlocked) Another favorite from Ham El-Waylly: Cauliflower Salad Sandwiches from NYT Cooking (unlocked)***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll want to make pillowy potato vareniki – because nothing beats a homemade dumpling on a cold day! You'll also want to swap out your roast salmon for a cozy miso coconut salmon curry that's light but still hearty and comes together in less than 30 minutes.Tune in for a quick dose of home cooking inspiration! ***Links:Sonya's pelmeni (Siberian dumplings), her potato vareniki video/recipe, and her cherry vareniki (dumplings) recipe – the dough can be used with any filling!Potato vareniki (dumplings) from The New BaguetteCoconut Miso Salmon Curry by Kay Chun, from NYT Cooking (unlocked) ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

The boys talk about the Oscar nomination snubs and surprises, as well as Travis Kelce and the aggressive titles of the NYT Cooking emails --- WANT EPISODES COMMERCIAL-FREE? Join the $8 Tier! Share the gift of gay all year round! https://www.patreon.com/RealityGays/gift JOIN RealityGays+ for exclusive content  + Patreon  https://www.patreon.com/RealityGays or  + Supercast  https://realitygaysmulti.supercast.com/  + Apple Subscriptions https://podcasts.apple.com/us/podcast/reality-gays-with-mattie-and-poodle/id1477555097  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

What's the secret to transforming tough cuts of meat and sturdy vegetables into fork-tender meals that feel like a warm hug on a cold day?If you've ever been disappointed by a chewy brisket, flavorless chicken, or dry pot roast, this episode will give you the foolproof techniques and tips for braising success. By the end of this episode you'll:Learn how to braise like a pro with equipment you already have in your kitchen (no Dutch oven required!)Explore classic recipes like comforting smothered pork chops and a rich coq au vinDiscover time-saving tricks that will make a braised-dish your next go-to for hostingTune in now to bring the magic of braising into your kitchen this season!***LINKS:Tyler Florence's wine-braised beef brisket recipe Beer-braised brisket with onions from Food.com, and one for the slow cooker from The KitchnGeorge Graham's Smothered Pork Chops with andouille, which are richer than his wife's Roxanne's version (and Kari describes both versions in the ep!). Here's a simpler recipe, too. Just be sure to use thin, bone-in chops and continue simmering until they are fork-tender and falling off the bone. Traditional coq au vin by Ina Garten, or a slightly easier version by Damn DeliciousEric Kim's garlic-braised chicken recipe from NYT Cooking (unlocked) Amateur Gourmet's braised chicken recipe and videoSamin Nostrat's soy-braised short rib recipeGinger beer-braised butternut squash by Alexa Weibel from NYT Cooking (unlocked) Oven-braised red kuri squash video on TikTok from Kate Woodward (inspired by Prune by Gabrielle Hamilton)Braised leeks from Fox and Briar***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack...

Are you feeling the chill in the air and looking for a cozy meal to warm you up?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll want to whip out your big pot to cook up a spicy, aromatic, Moroccan stew that is full of veggies. You'll also discover the tips to making the easiest, most delicious, buttery, garlicky noodles for a quick weeknight supper.Tune in now for a quick dose of home cooking inspiration! ***Links:Lamb and chickpea stew from Jo Cooks, similar to what Sonya made, and an Instant Pot version from Zestful kitchen Ali Slagle's lemon garlic linguine from NYT Cooking, and a similar recipe (with a little less butter) from Pinch & Swirl ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's debut cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Can the aroma of freshly baked bread or a pot of steaming golden soup offer comfort and connection to those in your community during times of crisis?In moments of uncertainty, like natural disasters or personal hardships, food can be more than sustenance — it can be a source of hope, normalcy, and care. This week we're diving into practical ways to support your community through cooking... turning simple meals into powerful acts of kindness.By the end of this episode, you'll:Discover our go-to dishes for comfort and nutrition: like a chewy breakfast cookie, a big pot of chicken soup, and an easy sheet pan mealLearn practical tips for meal deliveryGet inspired with impactful ways to make a difference even when you can't cookTune in now to uncover how cooking homemade meals can make a meaningful difference, one thoughtful dish at a time!***Links:Our easy sourdough episode, and Adrian Hale's recipe for: “Communal Table Bread - My easiest first bread recipe”You can find out more about Adrian on Thousand Bites of Bread, or on her Instagram Order her cookbook: Mama BreadZoe Francois' breakfast cookies from her cookbook Zoe Bakes CookiesSonya's stuffed cabbage and her golden chicken soup with matzo ballsFarro and cauliflower parmesan by Sarah Di Gregorio for NYT Cooking, and Smitten Kitchen's crusty baked farro and cauliflowerLemony chicken and coconut soup from our Substack Similar to what Sonya makes, sheet pan chicken thighs and roasted sweet potatoes from Paleo Grubs (modify to your liking with spices, or additional veggies!)How to make overnight oats from The Kitchn***Got a cooking question? Leave us a message at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's debut cookbook Braids...

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

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

THE SHOP AROUND THE CORNER—“I was a publication designer for 20 years, making book covers at Knopf with Sonny Mehta, Carol Carson, and Chip Kidd. Later, in the early aughts, I made stories and books—and other things—at Martha Stewart Living. Then I took a brief adventure to graduate school—to learn a new trade. And finally I moved to The New York Times, where I helped create several of its legendary digital products, like NYT Cooking.In December 2020, I bought a building on the Delaware River—and opened the Frenchtown Bookshop.My name is Barbara deWilde … and this is The Next Page.”—This episode is made possible by our friends at Mountain Gazette, Commercial Type, and Freeport Press. Print Is Dead (Long Live Print!) is a production of Magazeum LLC ©2021–2024

Vaughn Vreeland is a supervising video producer overseeing the test kitchen studio team for NYT Cooking. He's also a passionate baker and home cook, and he develops recipes for the Times. Today we had Vaughn in the studio to talk about what happens behind the scenes and about bringing the annual cookie package to life.Also on the show, Aliza and Matt talk through their go-to holiday baking recipes, as well as mention a couple they each will be trying out. Lastly, they strategize their entries for the 2nd annual Crown Publishing Group office cookie contest, which they will be entering in.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM VAUGHN: Meet Your New Thanksgiving Pie [NYT Cooking]How to Make the Perfect Chocolate Chip Cookie ... Even Better? [YouTube]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this Thanksgiving, enjoy some of our favorite recent conversations:As our centennial series continues, Irene Kearns, digital program manager for Native Knowledge 360° at the National Museum of the American Indian, part of the Smithsonian Institution, talks about how indigenous people's history and stories have been taught and how that's changed.10 years after his comedy album "Mandatory Fun" became the first comedy album in history to hit number 1 on the Billboard charts, "Weird Al" Yankovic, musician, comedian, and actor, looks back on his career parodying hit pop songs, previews his latest single "Polkamania!", and takes calls from his multi-generational fanbase.Stacey D'Erasmo, novelist, literary critic and the author of The Long Run: A Creative Inquiry (Graywolf, 2024), talks about her new book and what she discovered about how artists keep their creativity going throughout their lives.The New York Times Cooking app marks its 10th anniversary earlier this year. Emily Weinstein, editor in chief of New York Times Cooking and Food and author of the popular NYT Cooking newsletter "Five Weeknight Dishes", joins to celebrate the decade with a list of the most iconic recipes, and listeners call in to share their NYT Cooking favorites.Kenneth C. Davis, author of the "Don't Know Much About History" series and most recently, The World in Books: 52 Works of Great Short Nonfiction (Scribner, 2024), makes the case for reading vs. screens with curated selections from key works of nonfiction.Lynne Peeples, science writer and the author of The Inner Clock: Living in Sync with Our Circadian Rhythms (Riverhead Books, 2024), reviews the latest science on our internal "clocks" and how to use them to improve sleep and learning.These interviews were lightly edited for time and clarity; the original web versions are available here:100 Years of 100 Things: Teaching Indigenous People's Stories (Oct 14, 2024)"Weird Al" Yankovic Celebrates 10 Years of "Mandatory Fun" (Jul 19, 2024)Staying Creative Over a Lifetime (Jul 9, 2024)NYT Cooking's Most Iconic Recipes (Sept 19, 2024)Connecting with Circadian Rhythms (Sept 24, 2024) 

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

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

This holiday season, are you searching for easy party snacks that you can make-ahead so you can relax and enjoy your own party? Whether you're asked to bring an appetizer to a gathering or you're hosting a holiday get-together, coming up with fresh, crowd-pleasing hors d'oeuvres can be a challenge. This episode offers creative party snacks from two former personal chefs who will help you create a memorable party!In this episode, you'll discover:Expert tips for transforming a simple starter like olives and almonds Recipes that can be scaled up for large parties or scaled down for intimate gatherings, with tips from entertaining mavens like Martha Stewart. Decadent ideas that include a bit of caviar, to irresistible comforting appetizers like nostalgic queso dipListen now to discover a world of party snacks that will keep your guests talking and your gatherings deliciously unforgettable!***Sign up for our Substack for more support in the kitchen!***LinksMartha Stewart's blanched snowpeas stuffed with boursin cheeseEndive boats with pear and blue cheese from The Yellow TableAmelia Satlsman's roasted almonds and green olives, you can also find her squash puree for crostini in the The Santa Monica Farmers' Market Cookbook or try this butternut squash puree Three ingredient goat cheese stuffed dates from Live Eat Learn Sonya's beet-cured gravlax Ottolenghi's butternut squash and tahini spreadTarte au soleil from Smitten Kitchen Mississippi roast by Jenn Crippen for All Recipes, and the NYT Cooking version Classic queso dip from All Recipes, and one without the Velveeta from Recipe Tin Eats***Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our newsletter here for special offers and opportunitiesOrder Sonya's debut cookbook

Are you in search of a salad that actually tastes exciting AND you can make-ahead for meal prep or your next potluck? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll discover two winning make-ahead seasonal salads. You'll want to try a colorful, nutty Napa cabbage salad that will hold up for days, or an equally stunning radicchio salad filled with comforting bites of dates and salted walnuts. ****Want more support in the kitchen? We're expanding our offerings and would love your input. Fill out our survey and enter our giveaway!***LINKS:Tune in for a quick dose of home cooking inspiration! Sonya's Napa cabbage salad with peanut dressing Gochujang salmon from Cooking TherapyDavid Tanis' persimmon salad with radicchio and walnuts from NYT Cooking, and radicchio salad with dates and hazelnuts by Joanna Weir from Epicurious Indian pav bhaji from Indian Healthy Recipes, and another from Cook with ManalPomegranate molasses salad dressing by Maureen Abood and whole grain dijon maple vinaigrette from Plays Well With Butter***Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our newsletter here for special offers and opportunitiesOrder Sonya's debut cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

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

Feeling a chill in the air and looking for a way to warm up after a busy fall day?As the days get shorter and cooler, we crave comfort food that are nourishing, while still simple to make at home. But with so many different recipes out there, how do you choose a soup that will truly hit the spot? Whether you want a quick weeknight option or a slow-simmered weekend treat, this episode will inspire you to make the most of soup season. By the end of this episode, you'll…Discover the viral “Glow Soup” — creamy, nutritious, and 100% plant-basedLearn tips for creating hearty, flavorful broths in your slow cooker or Instant Pot that can be enjoyed as a healthy snack or used to elevate classics like tomato, lentil, or chicken noodleGet creative with root veggies and hearty greens, combining them with pantry staples like smoky spices and coconut milk to take your soup game to the next levelTune in now to learn how to create soul-warming soups that will carry you through autumn and into winter with ease and comfort!***Links:The viral TikTok “Glow Soup” by Maddie Harrington/NutriouslyeasySimilar to Kari's soup: Andouille sausage + black bean soup with fire-roasted tomatoes by Sarah Carey for Martha Stewart, or this sausage, kale, and lentil soup (just swap the tomatoes for fire-roasted ones)Olia Hercules' Tarragon Soup from her cookbook Kaukasis: The culinary journey through Georgia, Azerbaijan & beyondClassic French onion soup with beef stock and white wine, and a mushroom farro version from NYT CookingSlow cooker carmelized onions from Gimme Some OvenParsnip soup options – Easiest parsnip soup form Taming Twins , Carrot-Parsnip Soup from NYT Cooking, and Apple parsnip soup from Dana's TableWhite chicken chili (with 3 different methods!) from Add a Pinch, and a 5-ingredient white chicken chili from Gimme Some Oven***Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our newsletter here for special offers and opportunitiesOrder Sonya's debut cookbook

Autumn is apple season. Looking for inspiration in the kitchen with all the apples in the house? Genevieve Ko, New York Times deputy editor and columnist for the Food section and NYT Cooking, gives advice on cooking and baking with apples this season, and we take your calls.

Many of us subscribe to NYT Cooking, the decade-old recipe emporium and offshoot of the venerable New York Times Food desk. This week marks the release of a new cookbook from the New York Times, Easy Weeknight Dinners, and we were thrilled to speak with Ali Slagle and Emily Weinstein, two core members of the NYT Cooking crew. Emily is the editor in chief of New York Times Cooking and Food and the author of the New York Times recipe newsletter Five Weeknight Dishes, which reaches millions of readers every week. Ali Slagle is a cookbook author and a key contributor to NYT Cooking. We spoke with them at a recent live event we hosted at Talea Beer Co. in Williamsburg, Brooklyn.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

As the weather turns cool and crisp, what do you do when you've got a counter full of ripe pears or too many apples from an orchard visit? This week, we share 8 recipes for turning crunchy apples, juicy pears, and luxurious persimmons into sweet and savory dishes, from weeknight meals to entertaining-friendly dishes.By the end of this episode, you'll…Learn how to make slow-cooked apple butter that fills your home with warm, comforting aromasDiscover an elegant appetizer that stars fresh pears and is perfect for a stunning brunch or your next dinner partyGet inspired by savory casseroles and crunchy salads that balance fall's sweetest and most vibrant flavors.Hit play now to uncover fresh and easy ways to use fall's most beloved fruits in your home kitchen all season long! ***Links to from this week's show:Skin-on, no sugar, homemade apple sauce from Zero Waste ChefSlow cooker apple butter from Family Food On The Table, and homemade apple butter with the peels onThe Kitchn's guide on apple butterKari's favorite blister-fried peanuts Celery, apple, peanut salad by Joshua McFadden from Bon AppetitThe fennel, sausage, apple casserole recipe can be found in the cookbook Six Seasons: A New Way With Vegetables by Joshua McFadden and Martha HolmbergApple dumpling recipePear, mascarpone crostini recipe can be found in the cookbook Seriously Simple HolidaysPear + mascarpone crostini from Cake-n-Knife Blog Sonya's pear, rosemary, goat cheese galetteEndive salad with pear, pecans, and dijon dressing from the Salad WhispererBittersweet chocolate and pear cake from Smitten Kitchen Fuyu v. hachiya persimmons explainedDavid Tanis' persimmon salad with radicchio and walnuts from NYT Cooking

Dynamic dishes, rich backgrounds, and a legacy of flavor are all on the menu in Marisel Salazar's debut cookbook Latin-ish: More Than 100 Recipes Celebrating American Latino Cuisines. Building on her heritage with years of research and travel, Salazar takes fellow cooks and food enthusiasts on a flavor-packed journey through the Latine diaspora. This collection of recipes draws from a wide range of community-driven cooking and immigrant experience, translated into the kitchens of today. Latin-ish is a unique deep dive into regional Latine food influences across the geography of the United States – from Floribbean to Tex-Mex, from Alta California to NYC Latine, and more. Latin-ish combines lively origin stories with step-by-step directions and vibrant photography to guide readers in putting together playful plates of food and history. Thoughtfully organized and contextualized, Salazar aims to provide a little something for every craving – day or night. Dig into indulgent breakfasts like Guava Cream Cheese Cinnamon Rolls, boost your snack game by crunching into a Mango Chamoy Salad or Yuca Fries with Cilantro Lime Aioli, warm your dinner guests up with Arkansas Tamales or Cuban Pizza, and treat yourself at the end of a long day with a slice of Plantain Upside-Down Cake or a Oaxaca Old-Fashioned. The recipes of Latin-ish raise a glass to a diverse spread of Latine roots while leaving ample room to grow in an ever-evolving corner of the modern American culinary landscape. Marisel Salazar is a writer, cook, recipe developer, and host with a focus on cultural context in the food world. She is the creator of the column Eating Off Duty for the Michelin Guide. Her writing, recipes, and on-camera work has been featured on platforms such as Zagat, Infatuation, Food & Wine, NYT Cooking, The Spruce Eats, and Thrillist. She is a member of the National Association of Hispanic Journalists, the Newswomen's Press Club of New York, and the International Association of Culinary Professionals. Agueda Pacheco Flores is a journalist in Seattle with a focus on Latinx culture and Mexican American identity. She was previously an arts and culture writer at Crosscut where she enjoyed writing about Chicano galleries, Cumbia in the Pacific Northwest as well as shining a light on emerging Latinx artists. Before Crosscut, she worked for The Seattle Times, where she was a general assignment reporter covering breaking news, crime, and federal courts. Originally from Queretaro, Mexico, Pacheco Flores is inspired by her own bicultural upbringing as an undocumented immigrant and proud Washingtonian. Her work has appeared in The Seattle Globalist, Seattle Weekly, The Daily, and the South Seattle Emerald. Buy the Book Latin-Ish: More Than 100 Recipes Celebrating American Latino Cuisines Book Larder

The New York Times  Cooking app marks its 10th anniversary this month. Emily Weinstein, editor in chief of New York Times cooking and food and author of the popular NYT Cooking newsletter "Five Weeknight Dishes," celebrates the decade with a list of the most iconic recipes, and listeners call in to share their NYT Cooking favorites.

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

Featured Author:Marisel Salazar Book:Latin-Ish: More Than 100 Recipes Celebrating American Latino Cuisines  Author Bio: I am a bilingual, Latinx New York City-based food writer, restaurant critic, cook, and recipe developer for publications like the Michelin Guide, Zagat, Infatuation, Wine Enthusiast, VinePair, Thrillist, PureWow and more. I am the creator of the guide's popular column Eating Off Duty: What celebrated chefs eat outside their kitchens. I've been featured on NYT Cooking and do recipe development/digital videos for The Spruce Eats, The Kitchn, Food52, Delish, Buzzfeed Tasty, Tastemade and more. I am a member of the National Association of Hispanic Journalists, the Newswomen's Press Club of New York, and the International Association of Culinary Professionals. ExpertiseMy specialties are traditional to modern Latin-ish foods with fun riffs (I am originally from Panama and part Cuban), Japanese food (I lived in Japan for 4 years), Hawaiian food (I lived in Hawaii for 3 years), Spanish cuisine (I lived in Madrid), and wine (I write for top wine publications and studied wine tasting. I love fun wine pairings). My range within the food industry is deep: I cover fine dining, the technical side of cooking, dive deep into cultural context and have interviewed politicians, celebrity chefs, non-food celebrities to undocumented workers. When I'm not writing about food, I write for beauty, health, and wellness publications like Well + Good, PureWow, and mindbodygreen. I also co-author and ghostwrite cookbooks with celebrity chefs and have a treatment for my own cookbook currently in development. On-CameraIn front of the camera: I'm also the host of United States of Spirits on Spirits Network and Driven to Dine on MSG Networks. Catch me on Food & Wine's newest show Beat the Receipt! I am the host of HelloFresh's latest mini-digital series Fresh Takes on Takeout. I've been featured on NY1, ABC10, InsideHook, NYT Cooking and more. Borrowed Time is my debut documentary as host and co-producer, currently in post-edit. It focuses on the effects of Covid-19 on the restaurant industry. Website: https://www.mariselsalazar.com/home Latin-Ish: (August 20) https://www.amazon.com/Latin-Ish-Recipes-Celebrating-American-Cuisines-ebook/dp/B0CK43XP61 ⁠⁠ ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Contributing recipes to NYT Cooking, avoiding the comparison trap, and working with the Barefoot Contessa with Lidey Heuck. ----- Welcome to episode 470 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Lidey Heuck. How Working as Ina Garten's Assistant Kicked Off Lidey Heuck's Career as a Food Creator and Cookbook Author Lidey's first job out of college was as Ina Garten's assistant — yes, you read that right! After 7 years working as part of the Barefoot Contessa team, Lidey has gone on to grow her own business as a food creator. She is a recipe contributor to New York Times Cooking, runs her own food blog, and recently published her first cookbook, Cooking in Real Life. In this interview, she shares more about her experience working at Barefoot Contessa, how she balances creating content for different platforms, what it's like to contribute to NYT Cooking, why she might want to open a brick-and-mortar shop, and so much more. This is an enjoyable listen that will get you thinking about the many different routes a career path as a food creator can take. Hope you enjoy this fun episode as much as we did! In this episode, you'll learn about: Building a Food Career Through Unconventional Paths: Lidey's story proves you don't need a perfect path to land your dream food gig. Working for Ina Garten (the Barefoot Contessa!) launched her career, showing there's magic in unexpected opportunities! Growth Through Diverse Food Experiences: You'll hear about how her time at Barefoot Contessa was just the beginning. She went on to conquer TV shows, big publications, and everything in between. Get ready for some serious food world inspiration! Lidey's Recipe for Success (and How She Balances Her Projects): Lidey's a total rockstar, churning out recipes for her blog, cookbooks, and even the New York Times! We'll uncover her secrets for creating killer content across different platforms and keeping her sanity while doing it. Plus, a peek into what a typical day looks like for this busy bee (and maybe some recipe development tips!). Resources: Lidey Likes Cooking in Real Life: Delicious & Doable Recipes for Every Day (a Cookbook) Barefoot Contessa Snackdive The Lost Kitchen NYTimes Cooking Substack Follow Lidey on Instagram and Facebook Join the Food Blogger Pro Podcast Facebook Group ----- This episode is sponsored by Clariti and Raptive. Learn more about our sponsors at foodbloggerpro.com/sponsors. Interested in working with us too? Learn more about our sponsorship opportunities and how to get started here. If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership.

Thanks for joining as we talk to Yasmin Fahr, a cookbook writer, recipe developer and a contributor to NYT Cooking. We talk about her new cookbook, Cook Simply, Live Fully. Among the other things mentioned in this episode: Inside Julia's Kitchen: Meet Alice Waters AgainMeat + Three: Our Cheese, OurselvesNYT: Favorite Nutrition Takeaways from 2024 (So Far)Amuse News is hosted and produced by RJ Bee and Heritage Radio Network. Original music by Amar Sastry.

Bio: "Hi! I'm Yasmin. Here's a bit about me. Well, a lot about me. A few years ago, I fell in love with the Spanish island of Menorca and have since upended my life as I've sold or donated most of my belongings, save for my cookbooks/books and beloved kitchen items, so I can spend at least half the year in Menorca. You'll find more updates of this particular life period in my newsletter. Food was a happy part of my childhood, likely because my parents were adamant about us gathering around the table for every meal, no matter what crazy schedules we had, and some my favorite memories are around the dinner table. At Cornell University, I planned on being a doctor and even worked at Cedars-Sinai in LA for a year, but I knew deep down that it wasn't the path for me (we always know, don't we?).After making list after list trying to figure out what to do with my life, food and travel kept popping up. So at 23, I moved to NYC to work at a small publishing house and found the Food Studies Master's program at NYU, which felt like a dream come true—we learned about food through the lens of culture, history, politics and so much more, even writing our own food tours in NYC neighborhoods. My final project was a cookbook proposal titled, Dinner with Friends.I then had the very fun job of working on the 2010 Food & Wine cocktail book and freelancing at the magazine. From there, I ran the cooking section of a website as a food editor for two years, when I decided I had had enough of working at a desk and wanted to travel the world. In a fortuitous happening, I became an undercover luxury hotel, restaurant and spa inspector for Forbes Travel Guide for four years, complete with a fake name and credit card (Isabella Harper, if you're curious). She was great. I lived in NYC, LA and London during that time, traveling around the world, from Shanghai to Rio, all over North America, Europe and more, which is when I also learned the joys of traveling alone. During that time, I wrote a weekly recipe column for Serious Eats that, in another twist, became the basis for my first cookbook, Keeping it Simple. The book ended up being much loved (which warmed my heart!), and it's both exciting and surreal what's happened with my career since. Here's a brief summary: I'm currently a regular contributor to NYT Cooking and was also nominated for a Webby Award for my video work with The Kitchn. My recipes and writing have appeared online and in print publications such as The Washington Post, Food52, The Kitchn, Guardian Feast, Today Show Food, Epicurious and others. I've written two more books, and the third Cook Simply, Live Fully is out now!" Website: https://www.yasminfahr.co/about Buy the books: https://www.yasminfahr.co/books ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Eric Kim, staff writer and essayist for The New York Times food section, introduces us to his mother Jean's exceptional Korean cooking, and to the suburban Atlanta kitchen he grew up in. It was there that Eric developed a love for traditional Korean cooking, and it was the same kitchen he would return to as an adult to write his debut cookbook, Korean American: Food That Tastes Like Home. His mother Jean was his chief recipe taster, and his inspiration for the delicious Kimchi Jjigae found in its pages. Eric Kim is a New York Times staff writer and essayist born and raised in Atlanta, Georgia. His debut cookbook, Korean American: Food That Tastes Like Home (Clarkson Potter, 2022), was an instant New York Times Best Seller. A former digital manager for the Food Network and contributing editor for Saveur magazine, he now hosts regular videos on NYT Cooking's YouTube channel and writes a monthly column for The New York Times Magazine. He lives in New York City with his rescue dog, Q. Hosted on Acast. See acast.com/privacy for more information.

Today's guest is Lidey Heuck, author of the brand new book “Cooking in Real Life: Delicious & Doable Recipes for Every Day.” The Pittsburgh native began her career in food working as Ina Garten's assistant, a job she got as a college senior after cold-emailing the Barefoot Contessa. Since then, Lidey has carved out a delicious space of her own, contributing to NYT Cooking and sharing everything from recipes to ideas on home decor, entertaining, and travel on her Lidey Likes website and Instagram. Her debut book features 100 recipes for all of life's occasions, from chill weeknights to special celebrations. Lidey joins host Kerry Diamond to talk about lessons learned from Ina; her time with another Cherry Bombe favorite, Chef Erin French of The Lost Kitchen (you might have also seen Lidey on Magnolia Network's “The Lost Kitchen”); and why her motto is “Just go for it. What's the worst that could happen?” Thank you to Pernod Richard and OpenTable, and to Walmart for supporting our Women's History Month spotlight. Hosted by Kerry DiamondProduced by Catherine Baker and Elizabeth VogtEdited by Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at Newsstand Studios at Rockefeller CenterRadio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Lidey: Instagram, website, Cooking In Real LifeMore on Kerry: Instagram

This weekend, we're bringing you something a little different: dispatches from Times critics and writers on great music, TV, movies, recipes and more. They're all part of a new series called “NYT Shorts,” and they're available only on NYT Audio, our new iOS audio app. It's home to podcasts, narrated articles from our newsroom and other publishers, and exclusive new shows. Find out more at nytimes.com/audioapp.On today's episode: The enduring comfort of the detective show “Columbo.”A recipe from Sam Sifton of NYT Cooking that tastes like “childhood and happiness.”Recommendations from our chief pop music critic on new music this week.