Podcasts about recipes

Put on the kettle, grab your finest Earl Grey, and join Jesse & Shilpa to discuss their recipe for Coffee Cake Scones. They'll discuss the recipe development process (and the existential journey it took them on), answer questions from bake clubbers, and introduce listeners to New Orleans-based recipe developer and pastry chef Bronwen Wyatt... who ALSO recently developed a coffee cake scone.Recipes & Links:Mary O's BakeryBayou Saint Cake (Bronwen's website)Nicola Lamb's Kitchen Projects NewsletterBronwen's Coffee Cake SconesApple Hazelnut Rye CakeFruitcake in Space Podcast Learn about your ad choices: dovetail.prx.org/ad-choices

What if this podcast turned into a baking show?For Christina Tosi's third visit to A Bit of Optimism, we decided to find out. So we headed to Milk Bar to make compost cookies from things in my own pantry and my favorite beer bread from scratch! Christina's not just my best friend—she's the founder of Milk Bar, host of Bake Squad on Netflix, a cookbook author, and a fan favorite on this podcast. She lives by one simple question: what if?In this experimental episode, we dug into some big ideas about creativity, uncertainty, and the magic of trying something new. Recipes below!This...is A Bit of Optimism.You can watch the video version of this episode on YouTube here.For more on Christina and her work, check out:christinatosi.com----------------------------Simon's Compost Cookie Recipe (makes 15-20 cookies):16 tablespoons unsalted butter, room temperature1 cup granulated sugar2/3 cup tightly packed light brown sugar2 tablespoons glucose syrup1 large egg1/2 teaspoon vanilla extract1 1/3 cups all-purpose flour1/2 teaspoon baking powder1/4 teaspoon baking soda1 teaspoon kosher saltMaltesers85% dark chocolateOptimism Coffee groundsGranolaSpace/Astronaut Ice CreamKettle Corn Pop ChipsFor the full step-by-step recipe, visit Milk Bar's website!Beer Bread Recipe:3 cups self-rising flour1 teaspoon kosher salt4 tablespoons honey (or to taste)12 oz beer (Samual Smith's Organic Chocolate Stout is Simon's preference!)2 tablespoons butter (and save a little for the top)Mix ingredients slowly togetherBake at 350 for 45-60 mins until baked through----------------------------This episode is brought to you by True Classic!I really love True Classic T-shirts, so we called them up and asked if they wanted to work together. And they said yes! Check out their clothes at: trueclassictees.com

Abra Berens, cookbook author and culinary director at Granor Farm in Three Oaks, offered a risotto recipe that works as the perfect catchall for your farmers market finds this spring. After you hear her tips, find the full recipe below: Spring Risotto This risotto can absorb any random spring vegetables like asparagus or ramps even baby carrots or radish. I just slice them thinly or into a small dice and then add in place of the peas. The broth is a great way to use up old parmesan rinds, but isn’t strictly necessary. 1 onion, sliced thinly 4 cloves garlic, minced ½ cup dry white wine 1 ½ cup risotto rice 8 cups water, parmesan broth, or stock, brought to a boil 2 cups shelled peas, fresh or frozen 1 lemon, zest and juice In a large frying pan, heat a glug of olive oil over medium heat Add the onion and garlic with a hefty pinch of salt and sweat until soft but not browned Add the wine and reduce until dry Add the rice and toast for a couple of minutes Add a ladle full of hot liquid to the rice and stir continuously until the liquid is absorbed Continue with an additional ladle of liquid and stir until that is absorbed Continue adding ladle after ladle of liquid allowing to absorb fully between additions When the rice is 90% cooked, add the peas and an additional ladle of liquid Finish with the lemon zest and juice along Taste and adjust seasoning as desired To serve finish with a hefty glug of olive oil and any herbs or pea shoot over the top See omnystudio.com/listener for privacy information.

Joe Pardavila sits down with Terri Eagle, renowned luxury marketing leader and author of The Champagne CEO: A Sparkling Journey of Success Through Courage, Confidence, and Collaboration. With over 25 years of experience shaping iconic brands like L'Oreal, Mont Blanc, and David Yurman, Terri shares her remarkable journey from slinging pizzas at her family's Seattle shop to becoming a visionary in the luxury industry. Discover how Terri's early lessons in customer service and work ethic from her father fueled her relentless drive, and learn why she's been dubbed the “Madonna of entrepreneurs” for her ability to reinvent herself across industries. Dive into her insights on storytelling's critical role in luxury branding, the art of building passionate teams, and fostering joy in high-pressure workplaces. Terri also unveils her latest venture, the Terri Eagle Group, a consultancy dedicated to helping businesses refine sales strategies, marketing, and operational excellence. From hilarious anecdotes about oversized Texas furniture in a NYC apartment to heartfelt reflections on her 32-year marriage with husband Bart Eagle, this episode is a toast to resilience, innovation, and living life to the fullest. Tune in for an inspiring conversation that sparkles with wisdom for aspiring leaders and seasoned entrepreneurs alike.TERRI EAGLE is a dynamic and visionary Chief Executive Officer, specializing in growth and marketing strategies for top businesses. With more than 25 years of experience, Terri has led growth strategies for luxury brands, including L'Oreal, Montblanc, David Yurman, John Hardy and Morilee. A transformational leader, she has driven small to large scale business modernization while creating organizational and customer value. Terri has a proven ability to recruit and build high performing teams. As a trusted mentor, she guides both seasoned and emerging leaders toward success. Business and marketing growth strategies are a winning combination for her career success. She has been part of 6 different business industries, with an expertise in brand reinvention, strategic innovation, and change management to foster growth. Originally from Seattle, Terri now lives in New York City, with her husband Bart, and their pup Kazzy, loves cooking and entertaining, travel, music, cycling, and Anguilla beaches for R&R.

We explore the cusine of the appalachian with good brother the Vagabond Chef from West Virgina

Did someone say Q & A?! It's been a while since we did one and so let's get into it! Make yourself at home, grab your Bible, notebook and pen! What are you waiting for you? Hit that play button!Meditated scriptures: Proverbs 18:13, Proverbs 17:14, Proverbs 19:14, Mathew 6:21, Ecclesiastes 3:1, 1 Chronicles 12:32, Deuteronomy 24:1, Matthew 19:1-12, 1 Corinthians 7; 1 Corinthians 7:13-15. Suggested archive episodes to listen to: “ Dating and Marriage Prerequisites series,” and two-part episodes, “ A Recipe for Any Relationship to Succeed: Grace, Truth & Prayer.” This year we are praying more people would hear such messages, to be stirred to read God's word to live the life He always destined them to live, including having the right spouse and marriage He desired for them to have. If you enjoyed our series, “ Dating & Marriage Prerequisites., you don't want to miss our live session this year, “ Kingdom Relationships 2.0.” We'd love to meet you and exhort you in person. Subscribe to our site for updates!

The guys follow up on the "drink of the summer" murmurs surrounding TikTok's "Spicy Sauvy B"JALAPEÑO SAUVIGNON BLANC RECIPE1 glass Sauvignon Blanc1 jalapeñoSlice the jalapeño into rounds, removing the seeds, and place in the freezer until frozen. Fill a wine glass with Sauvignon Blanc and plop in 2-3 frozen jalapeño rounds.Recipe via The New York Times Hosted on Acast. See acast.com/privacy for more information.

I had a real fun time chatting with Beth La Manach, whose new cookbook, “Entertaining 101” just released. Beth's YouTube channel is wildy entertaining and she is also on Substack so you can follow her Entertaining with Beth Now since Beth makes it so easy lets all get to Entertianing!EPISODE TRANSCRIPT:Stephanie Hansen:Hello, everybody. Welcome to Dishing with Stephanie's Dish. I'm Stephanie Hansen and I like to talk to people obsessed with food. In particular, I enjoy cookbook authors and today I'm with Beth Lamonic and she is the author of a cookbook that just the title alone, I feel like holy cats. That's so intimidating. It is called entertaining one zero one. Beth, that just makes you, like, right on the level of Martha Stewart in my brain. Were you nervous about calling it one zero one?Beth Le Manach:No. Because the way that I'm thinking about the title is it's really targeted towards beginners or veterans who just need it to be easier and quicker. And I think everybody loves a one zero one entry point because they know it's not gonna be intimidating. It's gonna be accessible.Stephanie Hansen:Well, you are not a one zero one in your chops. You have over 662,000 followers on YouTube. They were like, oh, she has a a YouTube channel. And I went to look. I was like, holy cats. Tell me the name of your YouTube channel because I forgot to write it down. Recipes for entertaining. Was that what it was called?Beth Le Manach:No. It's called Entertaining with Beth.Stephanie Hansen:Got it. Okay. So you also are very fascinating, but I'm gonna get to that part in just a second. Take me through, like, your journey of, like, the how you started the YouTube and how we are that you're just is this your first book?Beth Le Manach:Yes. It isn't my first book. I know. I've been in a long time. I know exactly. Yeah. So it's kind of a long story, but I'll give you the highlights. I started my YouTube channel because I was by trade a producer for television, lifestyle television, and I got my start with the Scripps network.Beth Le Manach:So Food Network, HGTV, Fine Living, I was producing a bunch of content for them. I saw everything going online, digital. So I was like, I wanna produce digital content for the web. I got a job at a company that had a huge order for YouTube. So this was right around 2011 when YouTube started getting grants to media companies to produce quality content so they could get the advertisers to actually advertise against it. Because up into that point, it was a lot of, you know, skate board tricks and cat videos and stuff like that. Yeah. And so since I had come up with all of this kind of lifestyle content, my boss was like, okay. Create a YouTube channel that women will love. And I was a new mom. I had two small kids, and I was into all this lifestyle content, but I knew nothing about YouTube. So I had to really learn what it was, and little by little, we started to just create content. That was food content, fashion, beauty, all the things that I thought, like, women would be interested in.And then one day, my boss came to me and said, you know what? We are, like, really behind on the hours here that we have to deliver. We gotta pep this up a bit. What do you got? And I was like, I think we should do, like, entertaining shows, like, thirty minute shows, like what we used to do for TV. Like, let's do the perfect dinner party. He's like he was like, well, who are we gonna get to do that? And I was like, me. I love to cook, and I have a lot of recipes. And at the time, I just bought a house, and I was like, you know, come to my house. You don't have to pay me.You're already paying me, and let's knock off a few of these episodes. So we did about 16 of them, and then my boss was like, you know, this is really resonating with people. Like and and it really hit me at that point that I thought, how is this new information for people? Because I had grown up with Martha Stewart and Ina Garten, and I just thought that everybody was watching this. But people at the time on YouTube were just getting into, like, all the beauty gurus, and those girls were now aging up and sort of, like, having their first apartment and getting married. And they weren't suddenly gonna go offline and go look at magazines and books. They were staying online.Stephanie Hansen:Yeah.Beth Le Manach:And I think that's where it really resonated. And so long story short, I did that until I started to do it full time, and now the channel is mine, and I just do it full time.Stephanie Hansen:It explains lots of things. One, how prescient of you to see this digital age coming. So very smart.Beth Le Manach:Yeah.Stephanie Hansen:Two, I always talk about first mover advantage. And whenever there's a new platform or something, I always make sure that I log on. I save my handle. Even if I don't know if I'm gonna use it or do anything with it, I I believe that being the first in a space or in in a being a handful of first in a space is part of what gets you that first mover advantage. So note to self people because there's gonna be a lot of social enterprises that are coming in our future. And then also, like, sometimes the keeping it simple is the best. Like, you just assume that everybody knows how to, you know, make a delicious apparel spritz, but necessarily they don't. So that what you can offer in your most authentic way is, valuable.And that's, I guess, why you did this as your first book because you seem like you really are taking and packaging a lot of this in a way that feels authentic to you, and that's what people want.Beth Le Manach:I think they do. I mean and I think that's what YouTube has really taught me is that there are thousands of chicken Parmesan recipes on YouTube, but people will still ask me, but we want your recipe. Not because my recipe is gonna be better than anybody else's recipe because there's only a couple of ways around making a chicken parm, but because they want my point of view. And I think that that's what makes YouTube so human, and that's why they called it YouTube because it is about you and how you how I prepare chicken parmesan recipe could be different than how you prepare it. And the things that we're gonna highlight could be different based on our own lived experience, and I think that's what makes it really human and really fun.Stephanie Hansen:Yeah. Your show is also very beautiful. I just started doing a TV show, with Fox here locally, and lighting is so important. And my own YouTube is horribly lit and embarrassing. Yours is incredible.Like, do you have my normal lights set up?Beth Le Manach:No. My gosh. You know what my light setup is now? No lights. The light setup is no lights because I went round and round, and I have, you know, a lot of different experience. Like, I started with the big crew of seven people people that would come, and then I would go back, like, after COVID, and there was no people. And then I had to learn it all myself, and then I moved to France, and I was like, I can't carry all this stuff with me. I have gone back and forth on the lighting, and I always go back to the fact that, like, natural lighting for food is just the best lighting, and then just adjust the camera settings. Like, you're much better off doing that and know which angles of the kitchen give you the best softest light because that you can always reproduce the camera, but you can't always reproduce the exact temperature and light. And, like, that just was making me crazy. So I just decided to finish the lights.Stephanie Hansen:Yeah. That is really the tip. Yes. I like it. You mentioned this move to France, and I I you have through the course of your channel and through the course career here. Also, you had a like, it sounded like a rental in France that you made into a full time home.Beth Le Manach:Yes. Exactly. So my husband is French, and we had been coming to France every year or so when we were married. And then we took a break when we had kids, and then we started to bring the kids when they were, like, five and two.Stephanie Hansen:So you and your husband moved to France, and he's French. Yes. So he's like your Jeffrey.Beth Le Manach:Yeah. You could say that. Yeah. He, he he definitely, has inspired me a lot, I think, with the French lifestyle and French cooking. And we would come to France every summer just to vacation, and then we thought, okay. Let's stop renting all these houses. Let's buy a house and then become the renter like, become the person renting. That was a better investment for us.Beth Le Manach:And then, I don't know, we just he got to a point in his life where he was like, I see all my friends retiring in France. That's where I wanna be. And I think that's the blessing and the curse of marrying a foreigner. At one point, they're gonna wanna go back, and you just have to be ready for that. So I was always ready for it because I've always loved France, and I just thought, like, that's a fun experience. Yeah. Let's go do that.Stephanie Hansen:Do you read David Leibovitz's blog?Beth Le Manach:Yes. I do. I love him. Yeah. He's great.Stephanie Hansen:I've learned so much. I have, relatives that are from Montreal, which is not France, but they've spent time in France. And Yeah. He just talks a lot about the difficulties of living in France and being an American transplant living in France.Are there things that you have found that you're just like, oh, I just wish I could get this or something that you're craving to miss?Beth Le Manach:Prepared broths and stocks. Like, you know, when you go in The States, you go to the grocery store and you see, like, a million organic chicken broth, beef broth, like, in every brand that takes up practically a whole file. Here, you cannot get that. You can get the cubes where you're making it, but it's like you're wasting a whole cube for two cups of broth, and you may not need the two cups of broth. Like, I love those little one cup ones that we can get in those days. That, we cannot get here. And I I don't know why. A lot of me thinks, like, it just takes up too much space on the shelves, and maybe the little cubes are better, but I do miss that.Stephanie Hansen:Do you have that better than bouillon product?Beth Le Manach:We don't have that. I have not seen that. Uh-uh. Like, there's a lot of different kinds of these little broth cubes too, and I've been trying all of them. Some of them are horrible, and some of them are okay, but there's nothing like the Swanson's chicken broth. Like, I really kinda miss that. I love that. And Land O'Lakes spread the butter.Beth Le Manach:Land O'Lakes butter. Even though we have a million wonderful butters here in France for baking, nothing is quite like the Land O'Lakes salted butter in my opinion.Stephanie Hansen:I live in Minnesota, the home of Land O'Lakes, so that makes me real happy. Alright. So entertaining one zero one is about simple, easy ways to start your entertaining life, whether it be like a signature cocktail for mom's brunch or an egg bake for Christmas or, just a simple, like, Friday night dinner party. What are some of your favorite entry points for entertaining?Beth Le Manach:Yeah. Well, I think brunch. I think brunch is the beginners, like, home run because there's no fancy roasts that you have to learn how to carve. It's pretty inexpensive because you're not serving a ton of wines and cocktails. It's fairly cheap too because of what you're making. It's eggs and bread and fruit. And it's easy because you can, like, prep in the morning, and then people come at, like, eleven. And it doesn't take the whole night.Beth Le Manach:Like, it's not gonna go on for hours and hours. Like, people usually leave around two or three. I just think it's a great entry point for people. Yeah. I mean, I think, you know, once you get into the holidays, like the Thanksgiving and the Christmas, you wanna get a few brunches under your belt, maybe a few dinners. I always say start with four, then have six, but don't ever start having 10 guests, which is what Thanksgiving is. So don't start there. Yep.Beth Le Manach:Because people usually get themselves so stressed out for entertaining because I think they don't start at the right entry point. And then they never wanna do it again because it was a big mess and, you know, it was so stressful because I think they didn't work their way up to it. You know what I mean?Stephanie Hansen:Yeah. I never thought about that, but that's really a clever way to think about it. I also think too choosing, like, the main dish and then building from there is helpful. Like Yes. I I don't know why I was afraid to cook salmon for forever, but, but, really, roasting a whole side of salmon is a great dish for entertaining.Beth Le Manach:Super easy, beautiful, super delicious. Yeah. I I think that people feel like they get sort of stressed out at all of the organization, like, the the timing of it. Because most people don't have, like, restaurant cook experience where everything is timed. So my philosophy is always, like, one or two things, two max that's, like, active cooking, The rest, assembly and the rest, premade. So, like, if you balance out the portfolio of dishes so that they're not all active cooking, it's just gonna make your life so much easier.Stephanie Hansen:And so Don't you think too, like, what I always discover with entertaining is people are just so delighted to come, to be invited to something. We don't do this enough.Beth Le Manach:We don't do it enough because I think people are afraid of how it's gonna go because maybe they had one or two bad experiences or because, you know, for better or for worse, I'm probably contributing to this, but there is so much food media out there between the blogs and the Instagram and the Pinterest and television and books that, like, it can get very overwhelming. What do you serve and, you know, where do you begin? That I really wanted to create, like, here are the hundred and one recipes that, like, everybody should just know how to make. Like, it's just should be part of your repertoire. Like, get the basics down first and get the ones that you crave. So, like, of course, everybody wants to know how to make a turkey at Thanksgiving or a key lime pie at Easter or barbecue chicken in the summer. Like, these are the things we are all sort of craving perennially. And if you can get those right, then you go to, like, one zero two, which is, you know, the more sophisticated flight files and that kind of thing.Stephanie Hansen:Second book, are you already thinking about it?Beth Le Manach:Oh my gosh. No. Because I'm still recovering from the first book. You know, you're a good book author. I had no idea how all consuming it is. In a good way. Of it taken. It was a definite two year project, you know, between the testing, the writing, the photography, like, all of it.Stephanie Hansen:Yeah. What part did you love, and what part did you hate?Beth Le Manach:I really love the testing. You know? Like, really taking the time to test each recipe and getting excited about being able to share it, thinking of all of my subscribers that I've had over the years and thinking, oh, this person's gonna love this, and, oh, that person is really this is really gonna help that person. I love that. I love the writing. I didn't think I would love that as much, but I really love that, the stories and the tips and the kind of bringing the recipe to life. As much as I love the results of the photo shoot, that was probably the most exhausting, I think. And to have to then remake all a hundred and one recipes again. And, you know, at that point, it's not just me in the kitchen.It's a whole team of people and making sure, like, oh, that's not supposed to look like that or, like, oh, that crust shouldn't be like you know? And, like, that I found very taxing. But it was great to see all the photos at the end of the shoot. Like, oh, wow. We did all that.Stephanie Hansen:Did you have to cut some recipes, and was that hard to do?Beth Le Manach:We didn't I would cut them in the testing. We didn't we we basically shot everything that we planned, so that was great. But there were recipes that I just kept thinking, this is good, but it's too complicated, or this is not delivering on my motto of, like, minimum effort, maximum impact. This is, like, maximum effort from maximum impact, but, like, I didn't wanna go there. I wanted to keep it really easy and accessible for people. So those were the recipes that usually got the pitch.Stephanie Hansen:Was it harder? When did you move to France, and was this in the middle?Beth Le Manach:Yeah. It was. Of course. That was the craziest thing about it. We did the photo shoot in May, and we moved in June. So as soon as the, like, photo team left at the May, we were like, okay. Let's wrap it up. And we started to just put things in boxes and because I couldn't, like, take the whole house apart because I needed all the props, and I needed a certain amount of furniture and dishes and thing, you know, that I couldn't take.Beth Le Manach:So yeah. Stephanie Hansen:did you move all that stuff? Do you still have it? Because people don't realize, like, when you're styling photos, you know, you need all this stuff that you have.Beth Le Manach:You you need all this stuff, and I had a ton of props as we all do. You know, anybody that's in this business has a ton props. And I used them all for the cookbook, but I could not take them all with me to France. It's just it was gonna be too expensive. And I was actually afraid that some of them would break anyway, so I gave them to a lot of the, prop master who was working on the cookbook. Like, she took a a bunch. Everybody on the shoot took some, and we had a fully furnished house here in France that we were renting. So and, of course, every time I come, I would hit a flea market and buy more stuff.So, like, I just had no more rooms for any more stuff, so I just had to, you know, give away.Stephanie Hansen:Yeah. That's it's kinda liberating and kinda freeing, though, in and of itself.Beth Le Manach:It is. It is.Stephanie Hansen:Who do you look up to for entertaining?Beth Le Manach:Oh, you know, all the greats. I love Martha Stewart. I love Ina Garten. I'm trying to think, like, if I there's a couple of substackers that I really love. There's a woman, little Chavita is the name of her substack. I let do you know her? Do you follow her substack? I think yeah. I just I love her sort of effortless elegance. I love things that don't feel overly fussy or feel overly staged.Beth Le Manach:Yeah. There's a lot of Instagrammers too that you just see that you're like, oh, yeah. I love that. I don't know. Yeah. I think and my parents, like, I love the way that they entertain, and I've always, like, looked up to their sort of style of entertaining.Stephanie Hansen:You mentioned, chicken parm experience, and I just happen to have read a whole thing about an influencer that apparently grabbed some very similar recipes from, some recipe writers and then repackaged them and put them in her book in Australia that's been, like, a multimillion bestseller. And I always worry and wonder about that because it's very hard to make a recipe your own for something like a chicken farm. And I really cooking very basic and presenting very basic recipes that people have been doing for forever and short of, like, saying, you know, I got inspiration or I adapted from. I do wonder if we're getting into this place where the Internet is just full of 6,000 chicken parmesan recipes that are all the same.Beth Le Manach:Yeah. I mean, I think what really, sets them apart though is the way you go about it. Like, I can remember a copyright lawyer telling me, like, you can't actually copyright the ingredients, but you can copyright the method. And I think, you know, for anybody who cooks a lot, there is a method that you go about making the recipe that's based on your experience, like the do's and more importantly the don'ts. Like, don't do that because you're gonna have a salvee chicken parm. Make sure you do this because it'll crisp up more. So, like, in my chicken parmesan video on YouTube, I labeled it a little bit different. I think it's something like the six tips to a great chicken parm, and that's just based on my experience.Like, fry it in a cast iron pan, presalt the chicken so that it's nice and juicy. Once it comes out of the pan, put it on a cooling rack with a, you know, something like a cookie rack so that it doesn't get all soggy. Add a little Parmesan tea. Like so I think that people make very classic recipes their own by adding their own personality and their own little tips and tricks that they've learned along the way to guarantee success. So I feel like, you know, even in the age of AI and everybody's like, oh, you know what? They're only gonna get these recipes from AI. It's like, yeah. But you're not gonna get that human experience of, like, here's what I did that doesn't work. Here's what I've done that works really well.So I think that's kind of our, you know, competitive edge, I guess, against the robots.Stephanie Hansen:Yeah. And the superpower that maybe will separate, finally, the weed from the chaff as it were. Because if we are all then making similarly the same thing, it is how we're doing it and also how we're performing the content because, like, people get interested in you as a human and you as how you do things, and they wanna follow you and your point of view and think you're funny or whatever your superpower is.Beth Le Manach:Exactly. And that's why I think video is so powerful because that doesn't always come across on the printed page or with a photograph. But when you are on video and you're spending time, like, building this audience on YouTube, it is a way to connect in a more human way with people. And that also, when they search chicken parm and they see three or four results come up, if they already know you because they've watched your video, they you do feel like a friend to them, and they want your point of view. So I think, you know, it was worth all those years and years of uploads because it does help you, like, ingratiate yourself a little bit more to the audience. You know?Stephanie Hansen:Yeah. And, also, I think if you just this is a weird thing to say, but I've been thinking about this a lot because I have a speech later today, and and I wasn't sure what I was gonna speak about. And my husband's like, oh, are you gonna talk about women in business? I was like, no. I think I'm gonna talk about my regs to not riches story, which is, like, people have all these different experiences. Right? And you're always comparing yourself to other people or trying to measure up or trying to get as many likes or follows or comments. And really what I always keep coming back to is that people just want authentic, friendly, nice people in their kitchen to spend time with them.Beth Le Manach:I think so. A %. Especially if it's something that they're a little unsure about, they want the reassurance that, like, it's going to be okay. Like, yeah, we're gonna do it together. You know? Like, I think that that's very reassuring for people.Stephanie Hansen:One of the, recipes that I happen to see on your YouTube really just, like, blew my mind, and I think it's based on your French experiences about almond croissants.Beth Le Manach:Oh, yeah. Yeah. That's from the book.Great. It is in the book. Yeah.Stephanie Hansen:I'm obsessed with almond croissants, and what you did was you took day old croissants and then made, like, a beautiful almond filling, and voila, almond croissants. It's it never occurred to me that that would be a way that you could do that without, you know, like, laminating dough and I mean doing all the hard work.Beth Le Manach:Yeah. Well, I laughed out loud because I didn't realize, and my husband shared this with me when we were sort of newly married, that almond or croissants were made because that was a way that the bakeries could use up the day old croissants that didn't sell because very few things go to waste in France, especially foods. Then it, like, made perfect sense. Like, oh, of course. So if they're doing that, like, we could be doing that. Yeah. Absolutely. Have, like, the yeah.We just don't have the day old croissants, but, like, you can do it with fresh if you just split them open and let them dry out while you make the filling, and it's just as good.Stephanie Hansen:So you have an event that's coming up at Cooks At Crocus Hill, June Eighth, 4 PM. As we record this, there's only a few tickets left. So by the time it actually airs, you probably won't have the privilege of getting tickets unless you decide to do another night. Is that a possibility?Beth Le Manach:We don't know because I have to leave the next day for my next tour. So this is the thing that I yeah. I'm learning about the book tours is you have to be quick about it because it is expensive to go to all these cities.Stephanie Hansen:Yes. And how many citiesBeth Le Manach:are you going to on your tour? I'm going to seven.Stephanie Hansen:Okay. Okay. That is gonna be great. Yeah. So we are speaking with Beth Lamonic, and she is the author of entertaining one zero one. And you can find her book, recipes every host should know how to make. I thought that was a great subtitle too, by the way. Very clear. Everybody knew exactly what they were gonna be getting from your book. Do you have a Substack too, or how do you want people to follow it?Beth Le Manach:Yes. I do. I have a Substack. That would be great. People can follow me there. It's called entertaining with Beth.Stephanie Hansen:And how are you enjoying that as a platform?Beth Le Manach:I love it. I mean, this is the funny thing is, like, writing the cookbook did introduce me to this, like, other way to create, which is writing. And I think it came at the perfect time because we moved to France around the same time that I was doing more on Substack. So I share the recipes there, which are free. But then if people wanna be part of my paid community, once a month, I do an essay about what it's like living in France. I'm kind of the good, bad, and the ugly, you know, because there is so much material that happens, and that's just been a really fun exercise to share that, just in the written page. And and sometimes I include little videos in it too. So It's been It's always fun too, Stephanie Hansen:I think, as creators to have other outlets and more outlets. Yeah. And, you know, I I know people find this hard to believe, but with the exception of, like, in any industry, the top 10% of us are cobbling this together. Right? You're at the end of the year, when you're doing your taxes, you have 52 tiny pots of money that you add up together. Right. And Substat is another tiny pot, but is giving a lot of joy to a lot of people and allowing them to flex in unique and creative ways.Beth Le Manach:It is. It absolutely is. And and I think too because if you stay with, like, kinda one medium, like, I've been doing video for so many years, thirteen years video, it gets really tiring, and you start to get a little fatigued by it all. So it kinda jump starts your creativity again to be like, oh, now I'm gonna write some things, and now I'm gonna and then it sort of helps the video because you look at it with fresher eyes.Stephanie Hansen:Yeah. I love it. Well, Beth, it's been a delight to speak with you. Thanks for being on the podcast today. Good luck with the tour. Beth Le Manach: thanks for having me.Stephanie Hansen:Yes. Are you on presale right now?Beth Le Manach:Yes. We're on presale, and then it goes on sale, for real on June 3.Stephanie Hansen:Okay. So we're gonna launch this podcast, I believe, right before the launch. If you can presale, because you guys that listen know presales are super important to cookbook authors, all of those sales that they've generated up on the presale count towards the first day sales, which hopefully, if all things go great, launches them on bestseller list. Right? That's what we're all trying to do. Beth, I think you've got a great shot at it because your book, looks great. I've watched a bunch of your videos, and I'm just glad that you're getting a chance to come to Saint Paul, Minnesota. Cooks Of Crocusil is a great spot. You're gonna have a blast.Beth Le Manach:Yes. I hope so. It looks amazing.Thank you so much for having me. I really appreciate it.Stephanie Hansen:Enjoy your travels. Hopefully, we'll speak again sometime. Sounds goodStephanie Hansen:Thanks, Stephanie. 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

I had a real fun time chatting with Beth La Manach, whose new cookbook, “Entertaining 101” just released. Beth's YouTube channel is wildy entertaining and she is also on Substack so you can follow her Entertaining with Beth Now since Beth makes it so easy lets all get to Entertianing!EPISODE TRANSCRIPT:Stephanie Hansen:Hello, everybody. Welcome to Dishing with Stephanie's Dish. I'm Stephanie Hansen and I like to talk to people obsessed with food. In particular, I enjoy cookbook authors and today I'm with Beth Lamonic and she is the author of a cookbook that just the title alone, I feel like holy cats. That's so intimidating. It is called entertaining one zero one. Beth, that just makes you, like, right on the level of Martha Stewart in my brain. Were you nervous about calling it one zero one?Beth Le Manach:No. Because the way that I'm thinking about the title is it's really targeted towards beginners or veterans who just need it to be easier and quicker. And I think everybody loves a one zero one entry point because they know it's not gonna be intimidating. It's gonna be accessible.Stephanie Hansen:Well, you are not a one zero one in your chops. You have over 662,000 followers on YouTube. They were like, oh, she has a a YouTube channel. And I went to look. I was like, holy cats. Tell me the name of your YouTube channel because I forgot to write it down. Recipes for entertaining. Was that what it was called?Beth Le Manach:No. It's called Entertaining with Beth.Stephanie Hansen:Got it. Okay. So you also are very fascinating, but I'm gonna get to that part in just a second. Take me through, like, your journey of, like, the how you started the YouTube and how we are that you're just is this your first book?Beth Le Manach:Yes. It isn't my first book. I know. I've been in a long time. I know exactly. Yeah. So it's kind of a long story, but I'll give you the highlights. I started my YouTube channel because I was by trade a producer for television, lifestyle television, and I got my start with the Scripps network.Beth Le Manach:So Food Network, HGTV, Fine Living, I was producing a bunch of content for them. I saw everything going online, digital. So I was like, I wanna produce digital content for the web. I got a job at a company that had a huge order for YouTube. So this was right around 2011 when YouTube started getting grants to media companies to produce quality content so they could get the advertisers to actually advertise against it. Because up into that point, it was a lot of, you know, skate board tricks and cat videos and stuff like that. Yeah. And so since I had come up with all of this kind of lifestyle content, my boss was like, okay. Create a YouTube channel that women will love. And I was a new mom. I had two small kids, and I was into all this lifestyle content, but I knew nothing about YouTube. So I had to really learn what it was, and little by little, we started to just create content. That was food content, fashion, beauty, all the things that I thought, like, women would be interested in.And then one day, my boss came to me and said, you know what? We are, like, really behind on the hours here that we have to deliver. We gotta pep this up a bit. What do you got? And I was like, I think we should do, like, entertaining shows, like, thirty minute shows, like what we used to do for TV. Like, let's do the perfect dinner party. He's like he was like, well, who are we gonna get to do that? And I was like, me. I love to cook, and I have a lot of recipes. And at the time, I just bought a house, and I was like, you know, come to my house. You don't have to pay me.You're already paying me, and let's knock off a few of these episodes. So we did about 16 of them, and then my boss was like, you know, this is really resonating with people. Like and and it really hit me at that point that I thought, how is this new information for people? Because I had grown up with Martha Stewart and Ina Garten, and I just thought that everybody was watching this. But people at the time on YouTube were just getting into, like, all the beauty gurus, and those girls were now aging up and sort of, like, having their first apartment and getting married. And they weren't suddenly gonna go offline and go look at magazines and books. They were staying online.Stephanie Hansen:Yeah.Beth Le Manach:And I think that's where it really resonated. And so long story short, I did that until I started to do it full time, and now the channel is mine, and I just do it full time.Stephanie Hansen:It explains lots of things. One, how prescient of you to see this digital age coming. So very smart.Beth Le Manach:Yeah.Stephanie Hansen:Two, I always talk about first mover advantage. And whenever there's a new platform or something, I always make sure that I log on. I save my handle. Even if I don't know if I'm gonna use it or do anything with it, I I believe that being the first in a space or in in a being a handful of first in a space is part of what gets you that first mover advantage. So note to self people because there's gonna be a lot of social enterprises that are coming in our future. And then also, like, sometimes the keeping it simple is the best. Like, you just assume that everybody knows how to, you know, make a delicious apparel spritz, but necessarily they don't. So that what you can offer in your most authentic way is, valuable.And that's, I guess, why you did this as your first book because you seem like you really are taking and packaging a lot of this in a way that feels authentic to you, and that's what people want.Beth Le Manach:I think they do. I mean and I think that's what YouTube has really taught me is that there are thousands of chicken Parmesan recipes on YouTube, but people will still ask me, but we want your recipe. Not because my recipe is gonna be better than anybody else's recipe because there's only a couple of ways around making a chicken parm, but because they want my point of view. And I think that that's what makes YouTube so human, and that's why they called it YouTube because it is about you and how you how I prepare chicken parmesan recipe could be different than how you prepare it. And the things that we're gonna highlight could be different based on our own lived experience, and I think that's what makes it really human and really fun.Stephanie Hansen:Yeah. Your show is also very beautiful. I just started doing a TV show, with Fox here locally, and lighting is so important. And my own YouTube is horribly lit and embarrassing. Yours is incredible.Like, do you have my normal lights set up?Beth Le Manach:No. My gosh. You know what my light setup is now? No lights. The light setup is no lights because I went round and round, and I have, you know, a lot of different experience. Like, I started with the big crew of seven people people that would come, and then I would go back, like, after COVID, and there was no people. And then I had to learn it all myself, and then I moved to France, and I was like, I can't carry all this stuff with me. I have gone back and forth on the lighting, and I always go back to the fact that, like, natural lighting for food is just the best lighting, and then just adjust the camera settings. Like, you're much better off doing that and know which angles of the kitchen give you the best softest light because that you can always reproduce the camera, but you can't always reproduce the exact temperature and light. And, like, that just was making me crazy. So I just decided to finish the lights.Stephanie Hansen:Yeah. That is really the tip. Yes. I like it. You mentioned this move to France, and I I you have through the course of your channel and through the course career here. Also, you had a like, it sounded like a rental in France that you made into a full time home.Beth Le Manach:Yes. Exactly. So my husband is French, and we had been coming to France every year or so when we were married. And then we took a break when we had kids, and then we started to bring the kids when they were, like, five and two.Stephanie Hansen:So you and your husband moved to France, and he's French. Yes. So he's like your Jeffrey.Beth Le Manach:Yeah. You could say that. Yeah. He, he he definitely, has inspired me a lot, I think, with the French lifestyle and French cooking. And we would come to France every summer just to vacation, and then we thought, okay. Let's stop renting all these houses. Let's buy a house and then become the renter like, become the person renting. That was a better investment for us.Beth Le Manach:And then, I don't know, we just he got to a point in his life where he was like, I see all my friends retiring in France. That's where I wanna be. And I think that's the blessing and the curse of marrying a foreigner. At one point, they're gonna wanna go back, and you just have to be ready for that. So I was always ready for it because I've always loved France, and I just thought, like, that's a fun experience. Yeah. Let's go do that.Stephanie Hansen:Do you read David Leibovitz's blog?Beth Le Manach:Yes. I do. I love him. Yeah. He's great.Stephanie Hansen:I've learned so much. I have, relatives that are from Montreal, which is not France, but they've spent time in France. And Yeah. He just talks a lot about the difficulties of living in France and being an American transplant living in France.Are there things that you have found that you're just like, oh, I just wish I could get this or something that you're craving to miss?Beth Le Manach:Prepared broths and stocks. Like, you know, when you go in The States, you go to the grocery store and you see, like, a million organic chicken broth, beef broth, like, in every brand that takes up practically a whole file. Here, you cannot get that. You can get the cubes where you're making it, but it's like you're wasting a whole cube for two cups of broth, and you may not need the two cups of broth. Like, I love those little one cup ones that we can get in those days. That, we cannot get here. And I I don't know why. A lot of me thinks, like, it just takes up too much space on the shelves, and maybe the little cubes are better, but I do miss that.Stephanie Hansen:Do you have that better than bouillon product?Beth Le Manach:We don't have that. I have not seen that. Uh-uh. Like, there's a lot of different kinds of these little broth cubes too, and I've been trying all of them. Some of them are horrible, and some of them are okay, but there's nothing like the Swanson's chicken broth. Like, I really kinda miss that. I love that. And Land O'Lakes spread the butter.Beth Le Manach:Land O'Lakes butter. Even though we have a million wonderful butters here in France for baking, nothing is quite like the Land O'Lakes salted butter in my opinion.Stephanie Hansen:I live in Minnesota, the home of Land O'Lakes, so that makes me real happy. Alright. So entertaining one zero one is about simple, easy ways to start your entertaining life, whether it be like a signature cocktail for mom's brunch or an egg bake for Christmas or, just a simple, like, Friday night dinner party. What are some of your favorite entry points for entertaining?Beth Le Manach:Yeah. Well, I think brunch. I think brunch is the beginners, like, home run because there's no fancy roasts that you have to learn how to carve. It's pretty inexpensive because you're not serving a ton of wines and cocktails. It's fairly cheap too because of what you're making. It's eggs and bread and fruit. And it's easy because you can, like, prep in the morning, and then people come at, like, eleven. And it doesn't take the whole night.Beth Le Manach:Like, it's not gonna go on for hours and hours. Like, people usually leave around two or three. I just think it's a great entry point for people. Yeah. I mean, I think, you know, once you get into the holidays, like the Thanksgiving and the Christmas, you wanna get a few brunches under your belt, maybe a few dinners. I always say start with four, then have six, but don't ever start having 10 guests, which is what Thanksgiving is. So don't start there. Yep.Beth Le Manach:Because people usually get themselves so stressed out for entertaining because I think they don't start at the right entry point. And then they never wanna do it again because it was a big mess and, you know, it was so stressful because I think they didn't work their way up to it. You know what I mean?Stephanie Hansen:Yeah. I never thought about that, but that's really a clever way to think about it. I also think too choosing, like, the main dish and then building from there is helpful. Like Yes. I I don't know why I was afraid to cook salmon for forever, but, but, really, roasting a whole side of salmon is a great dish for entertaining.Beth Le Manach:Super easy, beautiful, super delicious. Yeah. I I think that people feel like they get sort of stressed out at all of the organization, like, the the timing of it. Because most people don't have, like, restaurant cook experience where everything is timed. So my philosophy is always, like, one or two things, two max that's, like, active cooking, The rest, assembly and the rest, premade. So, like, if you balance out the portfolio of dishes so that they're not all active cooking, it's just gonna make your life so much easier.Stephanie Hansen:And so Don't you think too, like, what I always discover with entertaining is people are just so delighted to come, to be invited to something. We don't do this enough.Beth Le Manach:We don't do it enough because I think people are afraid of how it's gonna go because maybe they had one or two bad experiences or because, you know, for better or for worse, I'm probably contributing to this, but there is so much food media out there between the blogs and the Instagram and the Pinterest and television and books that, like, it can get very overwhelming. What do you serve and, you know, where do you begin? That I really wanted to create, like, here are the hundred and one recipes that, like, everybody should just know how to make. Like, it's just should be part of your repertoire. Like, get the basics down first and get the ones that you crave. So, like, of course, everybody wants to know how to make a turkey at Thanksgiving or a key lime pie at Easter or barbecue chicken in the summer. Like, these are the things we are all sort of craving perennially. And if you can get those right, then you go to, like, one zero two, which is, you know, the more sophisticated flight files and that kind of thing.Stephanie Hansen:Second book, are you already thinking about it?Beth Le Manach:Oh my gosh. No. Because I'm still recovering from the first book. You know, you're a good book author. I had no idea how all consuming it is. In a good way. Of it taken. It was a definite two year project, you know, between the testing, the writing, the photography, like, all of it.Stephanie Hansen:Yeah. What part did you love, and what part did you hate?Beth Le Manach:I really love the testing. You know? Like, really taking the time to test each recipe and getting excited about being able to share it, thinking of all of my subscribers that I've had over the years and thinking, oh, this person's gonna love this, and, oh, that person is really this is really gonna help that person. I love that. I love the writing. I didn't think I would love that as much, but I really love that, the stories and the tips and the kind of bringing the recipe to life. As much as I love the results of the photo shoot, that was probably the most exhausting, I think. And to have to then remake all a hundred and one recipes again. And, you know, at that point, it's not just me in the kitchen.It's a whole team of people and making sure, like, oh, that's not supposed to look like that or, like, oh, that crust shouldn't be like you know? And, like, that I found very taxing. But it was great to see all the photos at the end of the shoot. Like, oh, wow. We did all that.Stephanie Hansen:Did you have to cut some recipes, and was that hard to do?Beth Le Manach:We didn't I would cut them in the testing. We didn't we we basically shot everything that we planned, so that was great. But there were recipes that I just kept thinking, this is good, but it's too complicated, or this is not delivering on my motto of, like, minimum effort, maximum impact. This is, like, maximum effort from maximum impact, but, like, I didn't wanna go there. I wanted to keep it really easy and accessible for people. So those were the recipes that usually got the pitch.Stephanie Hansen:Was it harder? When did you move to France, and was this in the middle?Beth Le Manach:Yeah. It was. Of course. That was the craziest thing about it. We did the photo shoot in May, and we moved in June. So as soon as the, like, photo team left at the May, we were like, okay. Let's wrap it up. And we started to just put things in boxes and because I couldn't, like, take the whole house apart because I needed all the props, and I needed a certain amount of furniture and dishes and thing, you know, that I couldn't take.Beth Le Manach:So yeah. Stephanie Hansen:did you move all that stuff? Do you still have it? Because people don't realize, like, when you're styling photos, you know, you need all this stuff that you have.Beth Le Manach:You you need all this stuff, and I had a ton of props as we all do. You know, anybody that's in this business has a ton props. And I used them all for the cookbook, but I could not take them all with me to France. It's just it was gonna be too expensive. And I was actually afraid that some of them would break anyway, so I gave them to a lot of the, prop master who was working on the cookbook. Like, she took a a bunch. Everybody on the shoot took some, and we had a fully furnished house here in France that we were renting. So and, of course, every time I come, I would hit a flea market and buy more stuff.So, like, I just had no more rooms for any more stuff, so I just had to, you know, give away.Stephanie Hansen:Yeah. That's it's kinda liberating and kinda freeing, though, in and of itself.Beth Le Manach:It is. It is.Stephanie Hansen:Who do you look up to for entertaining?Beth Le Manach:Oh, you know, all the greats. I love Martha Stewart. I love Ina Garten. I'm trying to think, like, if I there's a couple of substackers that I really love. There's a woman, little Chavita is the name of her substack. I let do you know her? Do you follow her substack? I think yeah. I just I love her sort of effortless elegance. I love things that don't feel overly fussy or feel overly staged.Beth Le Manach:Yeah. There's a lot of Instagrammers too that you just see that you're like, oh, yeah. I love that. I don't know. Yeah. I think and my parents, like, I love the way that they entertain, and I've always, like, looked up to their sort of style of entertaining.Stephanie Hansen:You mentioned, chicken parm experience, and I just happen to have read a whole thing about an influencer that apparently grabbed some very similar recipes from, some recipe writers and then repackaged them and put them in her book in Australia that's been, like, a multimillion bestseller. And I always worry and wonder about that because it's very hard to make a recipe your own for something like a chicken farm. And I really cooking very basic and presenting very basic recipes that people have been doing for forever and short of, like, saying, you know, I got inspiration or I adapted from. I do wonder if we're getting into this place where the Internet is just full of 6,000 chicken parmesan recipes that are all the same.Beth Le Manach:Yeah. I mean, I think what really, sets them apart though is the way you go about it. Like, I can remember a copyright lawyer telling me, like, you can't actually copyright the ingredients, but you can copyright the method. And I think, you know, for anybody who cooks a lot, there is a method that you go about making the recipe that's based on your experience, like the do's and more importantly the don'ts. Like, don't do that because you're gonna have a salvee chicken parm. Make sure you do this because it'll crisp up more. So, like, in my chicken parmesan video on YouTube, I labeled it a little bit different. I think it's something like the six tips to a great chicken parm, and that's just based on my experience.Like, fry it in a cast iron pan, presalt the chicken so that it's nice and juicy. Once it comes out of the pan, put it on a cooling rack with a, you know, something like a cookie rack so that it doesn't get all soggy. Add a little Parmesan tea. Like so I think that people make very classic recipes their own by adding their own personality and their own little tips and tricks that they've learned along the way to guarantee success. So I feel like, you know, even in the age of AI and everybody's like, oh, you know what? They're only gonna get these recipes from AI. It's like, yeah. But you're not gonna get that human experience of, like, here's what I did that doesn't work. Here's what I've done that works really well.So I think that's kind of our, you know, competitive edge, I guess, against the robots.Stephanie Hansen:Yeah. And the superpower that maybe will separate, finally, the weed from the chaff as it were. Because if we are all then making similarly the same thing, it is how we're doing it and also how we're performing the content because, like, people get interested in you as a human and you as how you do things, and they wanna follow you and your point of view and think you're funny or whatever your superpower is.Beth Le Manach:Exactly. And that's why I think video is so powerful because that doesn't always come across on the printed page or with a photograph. But when you are on video and you're spending time, like, building this audience on YouTube, it is a way to connect in a more human way with people. And that also, when they search chicken parm and they see three or four results come up, if they already know you because they've watched your video, they you do feel like a friend to them, and they want your point of view. So I think, you know, it was worth all those years and years of uploads because it does help you, like, ingratiate yourself a little bit more to the audience. You know?Stephanie Hansen:Yeah. And, also, I think if you just this is a weird thing to say, but I've been thinking about this a lot because I have a speech later today, and and I wasn't sure what I was gonna speak about. And my husband's like, oh, are you gonna talk about women in business? I was like, no. I think I'm gonna talk about my regs to not riches story, which is, like, people have all these different experiences. Right? And you're always comparing yourself to other people or trying to measure up or trying to get as many likes or follows or comments. And really what I always keep coming back to is that people just want authentic, friendly, nice people in their kitchen to spend time with them.Beth Le Manach:I think so. A %. Especially if it's something that they're a little unsure about, they want the reassurance that, like, it's going to be okay. Like, yeah, we're gonna do it together. You know? Like, I think that that's very reassuring for people.Stephanie Hansen:One of the, recipes that I happen to see on your YouTube really just, like, blew my mind, and I think it's based on your French experiences about almond croissants.Beth Le Manach:Oh, yeah. Yeah. That's from the book.Great. It is in the book. Yeah.Stephanie Hansen:I'm obsessed with almond croissants, and what you did was you took day old croissants and then made, like, a beautiful almond filling, and voila, almond croissants. It's it never occurred to me that that would be a way that you could do that without, you know, like, laminating dough and I mean doing all the hard work.Beth Le Manach:Yeah. Well, I laughed out loud because I didn't realize, and my husband shared this with me when we were sort of newly married, that almond or croissants were made because that was a way that the bakeries could use up the day old croissants that didn't sell because very few things go to waste in France, especially foods. Then it, like, made perfect sense. Like, oh, of course. So if they're doing that, like, we could be doing that. Yeah. Absolutely. Have, like, the yeah.We just don't have the day old croissants, but, like, you can do it with fresh if you just split them open and let them dry out while you make the filling, and it's just as good.Stephanie Hansen:So you have an event that's coming up at Cooks At Crocus Hill, June Eighth, 4 PM. As we record this, there's only a few tickets left. So by the time it actually airs, you probably won't have the privilege of getting tickets unless you decide to do another night. Is that a possibility?Beth Le Manach:We don't know because I have to leave the next day for my next tour. So this is the thing that I yeah. I'm learning about the book tours is you have to be quick about it because it is expensive to go to all these cities.Stephanie Hansen:Yes. And how many citiesBeth Le Manach:are you going to on your tour? I'm going to seven.Stephanie Hansen:Okay. Okay. That is gonna be great. Yeah. So we are speaking with Beth Lamonic, and she is the author of entertaining one zero one. And you can find her book, recipes every host should know how to make. I thought that was a great subtitle too, by the way. Very clear. Everybody knew exactly what they were gonna be getting from your book. Do you have a Substack too, or how do you want people to follow it?Beth Le Manach:Yes. I do. I have a Substack. That would be great. People can follow me there. It's called entertaining with Beth.Stephanie Hansen:And how are you enjoying that as a platform?Beth Le Manach:I love it. I mean, this is the funny thing is, like, writing the cookbook did introduce me to this, like, other way to create, which is writing. And I think it came at the perfect time because we moved to France around the same time that I was doing more on Substack. So I share the recipes there, which are free. But then if people wanna be part of my paid community, once a month, I do an essay about what it's like living in France. I'm kind of the good, bad, and the ugly, you know, because there is so much material that happens, and that's just been a really fun exercise to share that, just in the written page. And and sometimes I include little videos in it too. So It's been It's always fun too, Stephanie Hansen:I think, as creators to have other outlets and more outlets. Yeah. And, you know, I I know people find this hard to believe, but with the exception of, like, in any industry, the top 10% of us are cobbling this together. Right? You're at the end of the year, when you're doing your taxes, you have 52 tiny pots of money that you add up together. Right. And Substat is another tiny pot, but is giving a lot of joy to a lot of people and allowing them to flex in unique and creative ways.Beth Le Manach:It is. It absolutely is. And and I think too because if you stay with, like, kinda one medium, like, I've been doing video for so many years, thirteen years video, it gets really tiring, and you start to get a little fatigued by it all. So it kinda jump starts your creativity again to be like, oh, now I'm gonna write some things, and now I'm gonna and then it sort of helps the video because you look at it with fresher eyes.Stephanie Hansen:Yeah. I love it. Well, Beth, it's been a delight to speak with you. Thanks for being on the podcast today. Good luck with the tour. Beth Le Manach: thanks for having me.Stephanie Hansen:Yes. Are you on presale right now?Beth Le Manach:Yes. We're on presale, and then it goes on sale, for real on June 3.Stephanie Hansen:Okay. So we're gonna launch this podcast, I believe, right before the launch. If you can presale, because you guys that listen know presales are super important to cookbook authors, all of those sales that they've generated up on the presale count towards the first day sales, which hopefully, if all things go great, launches them on bestseller list. Right? That's what we're all trying to do. Beth, I think you've got a great shot at it because your book, looks great. I've watched a bunch of your videos, and I'm just glad that you're getting a chance to come to Saint Paul, Minnesota. Cooks Of Crocusil is a great spot. You're gonna have a blast.Beth Le Manach:Yes. I hope so. It looks amazing.Thank you so much for having me. I really appreciate it.Stephanie Hansen:Enjoy your travels. Hopefully, we'll speak again sometime. Sounds goodStephanie Hansen:Thanks, Stephanie. 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

Martin Holden-White takes us through his journey of founding Grubby, the UK's first 100% plant-based recipe kit company that has delivered over 2 million meals since launching in 2019.• Starting in kitchens at 16 years old before studying hospitality• Originally conceptualizing Grubby as a smart fridge vending machine for offices• Pivoting the entire business model during COVID lockdown to home delivery• Delivering free meals to NHS workers as a testing ground for their operations• Building a distinctive brand identity with deliberate "special wrongness"• Prioritizing sustainability through biodegradable packaging and bike couriers• Taking a measured approach to growth compared to competitors who raised 10x more funding• Achieving profitability in three of the last five months through operational efficiency• Expanding into a marketplace featuring exclusive plant-based products• Opening up into ready meals as their next business developmentCheck out our cookbook published with Penguin, available on Amazon and in bookstores across the UK. The recipes have been refined through five years of customer feedback, making them simple, accessible weeknight dinners using easy-to-find ingredients.Support the show

If you ever need to produce a celebration cake, this is it! Serves 8-10 Ingredients: Sponge cake 130g unsalted butter, softened 1 cup caster sugar 2 teaspoons vanilla extract 3 large eggs 2⅓ cups self-raising flour 1 pinch salt 1 cup milk To decorate  1/3 cup raspberry jam, warmed slightly 1 ½ cup icing sugar 30g butter, softened ½ cup raspberries (fresh or frozen, defrosted) 3-5 tablespoons, boiling water 1 ½ cups coconut thread 300mls cream, whipped with one tbsp icing sugar Method: Preheat the oven to 170 C fan bake. Grease two 20cm round cake tins and dust with flour. Beat the butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, and mix until well beaten. Stir in the flour and salt then the milk and mix until just combined, being careful not to over-mix. Divide the batter between the cake tins, one third in one and two thirds in another. Bake for 25 minutes or until they spring back when gently pressed. The thicker one will likely need 5-7 minutes more cooking time. Leave to cool for 12-15 minutes before turning onto a wire rack to cool completely. Cut tops off each sponge to level them if necessary, then split the thicker one into two layers. Mix icing sugar, butter and half of the boiling water. Press the raspberries through a sieve to collect the juice and add this to the icing. Aim for a smooth, runny icing, adding more water or icing sugar as needed. Pour out onto a shallow dinner plate. Sprinkle coconut onto another dinner plate. Roll the sides of each cake layer in the icing to get the cake sides evenly coated, then roll in the coconut to cover. To assemble, place one sponge layer on a serving plate. Spread with jam, then dollop on whipped cream. Top with second sponge layer and repeat with jam and cream. Top with the final sponge layer. Spread the top with icing then sprinkle over coconut. Chill for 30 minutes before ready to serve. Use a serrated knife to cut and enjoy! Nici's note: Feel free to use two store-bought sponges if you want to save time. LISTEN ABOVE See omnystudio.com/listener for privacy information.

In this episode of the Ducks Unlimited podcast, host Nathan Ratchford and co-host John Gordon welcome special guest Craig Koshyk, a passionate dog historian, photographer, and author of Pointing Dogs, Volume One: The Continentals. Together, they trace the early origins of the Labrador Retriever—from the rugged coastlines of Newfoundland to its journey across the Atlantic. Craig brings his deep knowledge of sporting breeds to the conversation, unpacking the breed's original purpose, key historical figures, and the environmental conditions that shaped one of the most iconic hunting dogs of all time.Listen now: www.ducks.org/DUPodcastSend feedback: DUPodcast@ducks.org

Unity with Christ has two directions.Identification - of Jesus with us, of ourselves with Him - is the key that unlocks all He obtained for us by His death and resurrection.Support the show

Jenna and Justin weigh in on some of the internet's most hotly debated topics — including what truly qualifies as chocolate cake. Also, Kelsea Ballerini stops by to chat about her time as a coach on ‘The Voice,' her first-ever arena tour, and what's next. Plus, chef Toya Boudy shares a mouthwatering recipe for fried shrimp and beignets. And, author Florence Knapp joins to discuss her debut novel The Names and the inspiration behind the story.

Jeff and Chris talk in more depth about using whole fruit for making mead, including process and procedures, cautions and best practices, along with why it might be preferable to several of the easier ways to add fruit flavor they’ve covered in previous episodes. Then, the two of them discuss approaches to refining favorite recipes … Continue reading "Episode 275 – Adding Whole Fruit and Refining Recipes"

Boss Reggae Recipe with Sakis Rude Aka DJ Ma.T 9th May 2025 On www.bootboyradio.net     Please play, Like, Comment, Follow, Download & Share.

What should you do if the food at the neighborhood potluck is BAD? Plus cases about shorts in the winter, TV volume, and washing car mats in the dishwasher! All recorded LIVE at St. Paul, MN's beautiful Fitzgerald Theater!We are on TikTok and YouTube! Follow us on both @judgejohnhodgmanpod! Follow us on Instagram @judgejohnhodgman!Thanks to reddit user u/EddieRayDesign for naming this week's case! To suggest a title for a future episode, keep an eye on the Maximum Fun subreddit at reddit.com/r/maximumfun! Judge John Hodgman is member-supported! Join at $5 a month at maximumfun.org/join!

On this episode of Networth and Chill, Vivian sits down with renowned chef and restaurateur Mario Carbone to explore the financial recipe behind building a culinary empire. Learn how Mario transformed his passion for Italian-American cuisine into multiple successful restaurant ventures, including the acclaimed Carbone brand that has redefined fine dining across major cities. Mario shares the financial strategies that helped him navigate the notoriously challenging restaurant industry. Whether you're an aspiring entrepreneur or simply curious about the business side of the food world, this episode reveals how culinary vision combined with smart financial planning can create lasting wealth.  Follow the podcast on Instagram and TikTok! Got a financial question you want answered in a future episode? Email us at podcast@yourrichbff.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dr. Mitch Babcock // www.ptonice.com  In today's episode of the PT on ICE Podcast, ICE CEO Jeff Moore & Fitness Athlete division leader Mitch Babcock explore the importance of having the right tools for clinical management of the fitness athlete Take a listen to the episode or check out the full show notes on our blog at www.ptonice.com/blog If you're looking to learn from our Fitness Athlete division, check out our live physical therapy courses or our online physical therapy courses. Check out our entire list of continuing education courses for physical therapy including our physical therapy certifications by checking out our website. Don't forget about all of our FREE eBooks, prebuilt workshops, free CEUs, and other physical therapy continuing education on our Resources tab.

What if the chaos in your business isn't because you need more help—but because your systems are broken? In this episode, I sit down with Ernesto Mandowsky, systems expert, hospitality wizard, and the no-BS founder of MDM (Million Dollar Machine), to break down the biggest operational blind spots that are costing founders time, energy, and serious cash flow. From throwing a party at 18 to building systems for million-dollar brands and bootstrapped visionaries alike, Ernesto shares the truth most entrepreneurs don't want to hear: your browser tabs, your sticky notes, and your “hiring a VA to fix everything” strategy? That's not it. If you're overwhelmed, overextended, or over it—this is your wake-up call. Ernesto blends hospitality flair with engineering precision, creating five-star experiences for founders ready to run their business like a machine. He walks us through his 5 Recipes – his signature framework that helps you organize chaos into profit-driving clarity. Whether you're a 7-figure CEO or building toward your first big leap—this is a systems masterclass you don't want to miss. Tune in now and start building the company your vision deserves.   Mentioned in this episode MDM's Website MDM on Instagram Freebies: The Growth Scorecard Subscribe to Email List Leave a Podcast Review Work/Connect with me: Offer Optimization Scorecard Book a Call   Tune in to start taking your business and life to the next level today and don't forget to subscribe or follow the podcast to make sure you don't miss any future episodes. Visit https://jessicamillercoaching.com/ to learn more. You can also follow me on Instagram (@jessicadioguardimiller) and Facebook.

TBOY Live Show Tickets to Chicago on sale NOW: https://www.axs.com/events/949346/the-best-one-yet-podcast-ticketsThanks to The Skinny Confidential, to achieve daytime beauty… women look like monsters at night.The House of Reps passed Trump's “Big Beautiful Bill” — this summer we'll have Big Debt Energy.Lilo & Stitch is expected to have beaten Mission Impossible at the box office… because relatability wins.And if you work at Spotify, they've banned the words “offline” and “later” from meetings…$SPOT $DIS $AAPL Want more business storytelling from us? Check out the latest episode of our new weekly deepdive show: The untold origin story of… LaCroix

Host John Gordon returns with a chance encounter turned memorable episode, featuring field trial trainer Hunter Hastings. Their story starts at a gas station in Crockett, Texas, where a shared love of retrievers sparked a connection. In this episode, they talk about off-season training—how to keep your retriever in shape, avoid heat stress, and stay ready for fall. Whether you're training for the field or just keeping your pup active, you'll find useful advice and a great conversation rooted in the DU community spirit.Listen now: www.ducks.org/DUPodcastSend feedback: DUPodcast@ducks.org

NBC's Vicky Nguyen takes a trip to Trader Joe's to find out how many products come from overseas — and whether shoppers can save by buying American-made goods. Also, the inspiring story of a neurodiverse young man and his journey to overcome adversity in a world that often sees him as different. Plus, our Shop TODAY team reveals the winners from the TODAY Bestsellers list, including one summer gadget that'll keep the bugs away. And, chef David Nayfeld shares a delicious recipe for crispy skin pan-roasted salmon.

In this engaging conversation, Jaimee Raquel shares her journey from a teacher to a social media influencer, discussing her struggles with health, the birth of her brand JFIT, and the challenges of navigating visibility and criticism in the online space. She emphasizes the importance of living in one's truth and supporting the community through shared experiences and knowledge. In this conversation, Jaimee Raquel discusses her evolving mindset towards content creation since going full-time, emphasizing the importance of providing value and building a supportive community. She shares her personal journey, including running a marathon despite health challenges, and highlights the significance of cultural heritage in her work. The discussion also touches on overcoming imposter syndrome, the necessity of integrity in monetization, and the importance of community engagement in building trust with her audience. In this conversation, Catalina Del Carmen and Jaimee Raquel discuss the importance of content creation, community building, and the personal journeys of weight loss and coaching. They emphasize the need for authenticity in content, the role of accountability in coaching, and the significance of engaging with the community. They also share insights into their future projects and the evolution of their content to better serve their audiences.

You've perfected your home recipe, but that doesn't mean it will hold up to time, temperature, transportation and larger-scale production. Depending on your product, you may need help from a food scientist to help with longevity, flavor, color, texture and to make sure it is food safe for your customers. This is called commercialization and Mike Gabel, director of The Food Innovation Center at CSU Spur, and I chat about when and why you might want a food scientist on speed dial. Fuel is OPEN a la carte through May 26th! There are some incredible bonuses and you will finally be a part of a community of early-stage food founders doing the hard work of launching & growing their businesses into farmers markets, ecommerce and wholesale. Starts at $67/months with a money-back guarantee. http://foodbizsuccess.com/fuel Stop the endless research and overwhelm! Know exactly what each sales channel looks like for success and create a roadmap for your unique business - it's all inside the Sales Channel Challenge https://www.foodbizsuccess.com/challenge When you are ready to make the leap, get the support and accountability you need to create a beautiful business! Get Food Business Success to launch and scale to $100K guaranteed Scale your existing business to $300K in 2025 with the financial and operational foundations and become the CEO of your biz in Master Your Business Pick up your copy of "Key Ingredients" on Amazon here. Check out my YouTube channel at www.foodbiz.tube for how to videos to start and grow a packaged food business.

We like veggie burgers, but have we cooked that many? Turns out, this episode sent Sara down a rabbit hole of making veggie burger recipes and they are tricky! Renee weighs in with her favorite store-bought veggie burger options and we have some clear winners to recommend.Recipes and resources mentioned in this episode:The Ultimate Veggie Burger (NYT)Black bean burgers (NYT)Really awesome black bean burgers (Serious Eats)Best Veggie Burger (Love & Lemons)Sweet potato, quinoa, spinach and red lentil burger (NYT)White bean burgers (NYT)Beautiful burger buns (King Arthur Flour)Multigrain veggie burger (Grains for Every Season)Vegetarian black bean burger (Ultimate Veg)Beet & Pinto burger (America's Test Kitchen Vegan for Everybody)Join our Cookbook Club!Our Instagram, @cookbookclubshowE-mail us: cookbookclubshow@gmail.comFind Renee and Sara on Instagram: @hipchickdigs and @realtor_saragrayOur sponsors: Dropcloth SamplersCook along with us! Our next cookbook episode (airing 6/11/2025): The Book on Pie, by Erin Jeanne McDowell

#99.In this episode, Josh sits down with Chad Brauze, Culinary Director at Sweetgreen, to unpack the complex world of culinary leadership in the fast-casual space. Chad shares fascinating insights into Sweetgreen's collaborative recipe development process—from initial concept ideation to rigorous testing and market launches. Listeners will get an exclusive glimpse into how culinary teams navigate the tension between boundless creativity and real-world operational constraints, with Chad revealing the surprising data-driven approach that shapes every delicious menu decision. Chad discusses the evolution of the innovative Ripple Fry and takes listeners behind the scenes of Sweetgreen's Infinite Kitchen experience, demonstrating how principles from fine dining can elevate fast-casual offerings. Josh and Chad examine the delicate balance between flavor profiles and economic considerations, highlighting how successful culinary leadership requires both artistic sensibility and business acumen.Links and resources

Find out Sabrina's special trick to rid your garden of rats with the help of a little cake mix (it's possum safe too!)00:42 A safe and effective way to rid your garden of rats with some cake mix (and at 07:03)05:37 Why you might be struggling with mould on your grapes. 11:20 A Tuckeroo tree can be a beautiful addition to your garden, but it might need a hand in the hot weather. Subscribe to the podcast through the ABC Listen App, Apple Podcasts or wherever you like to listen.Listen to the program live on Saturdays at 9:00AM on ABC Radio Perth and ask your questions by calling in on 1300 222 720 or text 0437 922 720.

Khmai Cambodian Fine Dining and sister restaurant Kaun Khmai, specializing in Cambodian street food, highlight the stories of Cambodia and revive recipes that were almost lost to war and genocide. Reset sits down with the owner and chef to learn the story of her family in this incredible tale of how food healed and revived them from the wounds of war. For a full archive of Reset interviews, head over to wbez.org/reset.

E! News host Justin Sylvester joins Jenna to co-host. Comedian and actor Jim Gaffigan stops by to talk about his latest comedy album, The Skinny. Then, get the perfect recipes for a backyard barbecue bash — from Beyond Burgers to classic hot dogs. Plus, Meaghan Murphy shares the best backyard games and pool toys for the whole family, just in time for the kickoff to summer.

Pathfinder Church | May 25, 2025 | AJ MasticChristian Psychologist M. Scott Peck says that human beings struggle to make a “map” of the world that helps them understand and wisely navigate life. It can be tempting to be like Peter Pan and never grow up. Or to rely only on our own wisdom. But if we do, we will always be struggling to “reinvent the wheel,” or be bedeviled by obstacles that other people long ago solved. How can we increase our wisdom and ability to navigate the world? Website | https://pathfinderstl.orgOnline Giving | https://pathfinderstl.org/givePodcasts | https://pathfinderstl.org/podcastsFacebook | https://facebook.com/pathfinderstlInstagram | https://instagram.com/pathfinderstlSt. John School | https://stjls.orgContact Us | churchinfo@pathfinderstl.org

Host Chris Jennings is joined by Mike Stewart, owner of Wildrose Kennels to discuss retriever training during the peak of summer heat. Stewart brings to light several training, nutrition, and health tips to keep your retriever in shape and safe from heat stroke.Listen now: www.ducks.org/DUPodcastSend feedback: DUPodcast@ducks.org

We talk about some great summer ingridients, plus some of our chef buddies give thier summer favorites

Soul Worker Stacy joins us to read 3 Fam Members, and the readings are so accurate we even know where to find grandma's missing cookie recipe!

At the age of 56, Paulie Giannone decided to leave his career in corporate I.T. to follow his dream of creating a pizza restaurant. He partnered with his wife, Mary Ann, and launched Paulie Gee's, a Greenpoint pizzeria that has expanded into shops all over the city. And now, they are sharing their beloved recipes with home cooks. Paulie and Mary Ann discuss their new cookbook, Pizza From the Heart: 100 Recipes for Pies, Pasta, Salads, and More.

It's the season for barbecues, backyard parties and other gatherings, and after receiving an invitation, many guests will follow up with the age-old question: “What should I bring?” Food writer and cookbook author Casey Elsass shares recipes and party etiquette advice from his new book What Can I Bring?: Recipes to Help You Live Your Guest Life.

In his new book The Meathead Method: A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling, and Outdoor Cooking, author and chef Meathead shares barbecue recipes, new techniques, and the science behind grilling.    

Betsy Andrews is a James Beard Award–winning journalist who edited at Saveur magazine during some of its most fruitful years. She's been traveling the Central California coast and staying there with family since childhood, and these travels are the topic of the terrific book she coauthored with the chef Scott Clark. Coastal: 130 Recipes from a California Road Trip is a wonderful read, and we talk about how Betsy turned road-tripping into such a colorful book. We also dig into Betsy's journalism career, reviewing restaurants for the New York Times, and her work at Saveur.And, at the top of the show, it's the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: A very special salad, Primis Imports is selling incredible Greek products, Momofuku Soy & Scallion Noodles leads to many possibilities. Also: Non-alcoholic sparkling cider from Rose Hill Farm, The Last Bimbo of the Apocalypse playing off-Broadway is a riot, and Nice Cans is a new tinned fish of the moment.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. Check out more episodes:This Is TASTE 323: We ❤️ Saveur with Dorothy KalinsThis Is TASTE 324: We ❤️ Saveur with Colman AndrewsThis Is TASTE 325: We ❤️ Saveur with Kat Craddock See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hosts Dr. Jerad Henson and Nathan Ratchford welcome back Dr. Jason Robinson for a deep dive into cold-weather safety during hunting season. This Ducks Unlimited Podcast episode focuses on how to prevent hypothermia, recognize cold-related injuries like limber tail, and keep your retriever warm, conditioned, and ready in the blind all season long.Listen now: www.ducks.org/DUPodcastSend feedback: DUPodcast@ducks.org

Late last year, mam’s bookstore in Seattle’s Chinatown-International District got a unique new cookbook. The community cookbook is called, Recipes of the C-ID. We’ll visit its co-creator to do some baking and learn more about what she had in mind for the cookbook. We can only make Seattle Now because listeners support us. Tap here to make a gift and keep Seattle Now in your feed. Got questions about local news or story ideas to share? We want to hear from you! Email us at seattlenow@kuow.org, leave us a voicemail at (206) 616-6746 or leave us feedback online.See omnystudio.com/listener for privacy information.

Pop culture expert and radio host Nessa Diab shares the latest in celebrity news and headlines. Also, Jason Schwartzman joins to discuss his new film ‘Mountainhead,' which follows the story of tech billionaires reuniting for a weekend away. Plus, Food Network star Katie Lee Biegel whips up a delicious sweet tea-brined fried chicken recipe. And, esthetician Sabrina Dhowre Elba shares a few tips to prep and protect your skin for the summer.

You “kinda” don't want to miss this week's episode of Hey Sis, Eat This, as we welcome special guests Julie Paiva, a talented screenwriter known for Kinda Pregnant, now airing on Netflix, and her wonderful sister Lisa. Together, they share a heartfelt and humorous look at their unconventional childhood in Northern California, celebrating the life lessons and creativity imparted by their remarkable mother, Momma Bibi. We rewind to the ‘80s, when Momma Bibi and Dad Michael divorced when the sisters were seven and ten. Bibi chose stability first when co-parenting, keeping her girls in their childhood home with their dad, while still fostering a close relationship with them through foodie filled adventures. Daddy Michael tackled single-parent mode with “French-Toast Thursdays,” microwave-cooking classes, and a very liberal kitchen-only cigarette policy that cured any teen smoking phase fast . A Sufi seeker who swaps small talk for theories on the nature of time, Momma Bibi raised her daughters on spiritual “square dancing” and Cheez Whiz with jarred beef on annual camping trips. Her trademark Bibi-isms (“blow your nose, get a little glass of orange juice, take two sips then tell me what happened”) still echo whenever life gets wobbly . Tune in to hear how Bibi instilled in her daughters the importance of love, peace, and connection, and how she encouraged them to embrace their individuality and celebrate their own unique paths. Also, make sure to check out Julie's hit movie, Kinda Pregnant, starring Amy Schumer, now playing on Netflix and her next venture, a children's book series launching with The Lucky Penny, inspired by Momma Bibi's DIY optimism. Everything Julie Paiva Kinda Pregnant - Now playing on Netflix Julie on Instagram: @julieannepaiva What you'll hear: What we've been cookin', who we've been entertainin', and any kitchen conundrums of the week... often in our Momma's Texas accent Chatting with siblings about what it was like around their dinner table growing up, favorite family recipes and stories that celebrate moms Interviews with celebrity chefs, restaurateurs, and culinary entrepreneurs about the influence and inspiration from their moms Weekly recipes from us and our guests posted out the Hey Sis, Eat This website - Website: https://www.heysiseatthis.com   - Recipes from our Us and Our Guests: https://www.heysiseatthis.com/our-recipes  - Call into the Hey Sis Hotline: 1-866-4 HEY SIS or 1-866-443-9747 - Email: hello@heysiseatthis.com   - Instagram: https://www.instagram.com/heysiseatthis/  - Facebook: https://www.facebook.com/heysiseatthis  - YouTube: https://www.youtube.com/@heysiseatthis 

Ideas for dating on a budget. PawPaw's favorite banana pudding recipe. Jodi's Hollywood Outsider.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Summer's heating up, and we're bringing the ultimate party starter to your kitchen: seriously amazing crab dip!

Like father, like son, entrepreneur Rob Kessler is a talented and ambitious business owner. His company, goTIELESS, has just passed a dozen years of marketing a brand of shirts with proprietary inserts [Million Dollar Collar] designed to be worn without ties. Rob is the son of Richard Kessler, who for 35 years reigned as the diamond engagement ring “King” in Wisconsin and was one of the very first guests this podcast showcased when it launched in June 2012. Among the insights you'll hear listening to Rob are: Adapt or die Bet on yourself Start lean Serve obsessively Rob's path has been different than his dad's. You might say he's still a diamond in the rough. Yet Rob's experience, as he shares this week, offers a study in entrepreneurial persistence, innovation, and market adaptation. Monday Morning Radio is hosted by the father-son duo of Dean and Maxwell Rotbart. Photo: Rob Kessler, goTIELESSPosted: May 26, 2025 Monday Morning Run Time: 42:53 Episode: 13.47 POPULAR EPISODES: Kickstarter's CTO Shares Strategies for Delivering Bad News with Clarity, Empathy, and Integrity Want the Recipe for Business Success? How About Asking Michelin-Starred and James Beard Award-Winning Chefs? Special Edition: Unveiling the Untold Story of Bernie Madoff, History's Greatest Fraudster

Welcome to today's episode of the Cookbook Love Podcast! I'm thrilled to bring you a conversation with a true baking powerhouse: Bobbie Lloyd, CEO and Chief Baking Officer of the iconic Magnolia Bakery @bakewithbobbie. You might know Magnolia for its world-famous banana pudding and charming New York City roots, but under Bobbie's leadership, it's grown into a global dessert destination with over forty locations worldwide. And just in time for the unofficial start of summer, Bobbie joins me to chat about her brand-new book: The Magnolia Bakery Handbook Volume 2: Icebox Desserts. In this episode, she gives us the inside scoop on what makes icebox desserts so beloved—think no-bake layers, cool textures, and nostalgic flavors—and shares tips for mastering them at home. We talk roasted strawberries, Frozen Key Lime Pie, and, of course, the dessert that started it all: Magnolia's famous banana pudding. With an entire chapter devoted to 13 irresistible variations, this book is a celebration of cool, creamy, crowd-pleasing treats. Whether you're a longtime Magnolia fan or a home baker looking for summer dessert inspiration, you'll love what Bobbie has to share. Things We Mention In This Episode: Register for the Build Your Author Platform workshop Magnolia Bakery Handbook of Icebox Desserts Magnolia Bakery Bobbie Lloyd @bakewithbobbie  

“Recovery—it's rarely, rarely linear, and never, ever convenient. If you are someone who's used to being in command of their body, it can feel almost like the universe just slammed on the brakes without any warning. That is the loss of autonomy, right? That's one of the most common—and very, very disorienting—aspects of any physical injury. None of us want to hear that setbacks are not failures—they're part of the process. The frustration is normal. Let it come out. Let it work itself through.” -Dotsie Bausch “The mental side—the frustration, the inability to use my body the way I'm used to—with the fluidity, the power, the agency, the strength... yeah, it's tough. When we're in pain, we've got to remember everything we've survived. It's so easy to beat ourselves up. It's so easy to think, ‘My God, how am I going to get through this? How am I going to heal? How am I going to conquer this mountain?'”  -Jason Wrobel In this deeply personal episode, Dotsie and Jason dive into the raw reality of recovery—what it demands, how it feels, and the challenges it brings. Dotsie shares what she's learning while healing from a broken ankle, drawing on past sports injuries as well, and Jason opens up about the profound lessons he took from his own recovery after a serious motorcycle accident. Together, they explore the emotional toll of losing physical autonomy, how to stay mentally grounded, and why recovery can ultimately become an unexpected invitation to rebuild not just your body, but your perspective and sense of self. What we discuss in this episode:  Staying mentally and emotionally healthy in the aftermath of an injury. Diet and recovery. The role of sleep in injury recovery. Facing and overcoming fear after getting hurt. Resources: How to Mentally Come Back From a Sports Injury How Mental Health Affects Injury Risk and Outcomes in Athletes - PMC The Heartache of Being Sidelined From Your Favorite Sport Recovering from Fractures - Bone Health & Osteoporosis Foundation How to optimize recovery time after a sports injury - Mayo Clinic Press The Importance of the Circadian System & Sleep for Bone Health - PMC Healing Broken Bones and Fixing Fractured Connections - PMC Click the link below to support the FISCAL Act https://switch4good.org/fiscal-act/ Share the website and get your resources here https://kidsandmilk.org/ Send us a voice message and ask a question. We want to hear from you! Switch4Good.org/podcast Dairy-Free Swaps Guide: Easy Anti-Inflammatory Meals, Recipes, and Tips https://switch4good.org/dairy-free-swaps-guide SUPPORT SWITCH4GOOD https://switch4good.org/support-us/ ★☆★ JOIN OUR PRIVATE FACEBOOK GROUP ★☆★  https://www.facebook.com/groups/podcastchat ★☆★ SWITCH4GOOD WEBSITE ★☆★ https://switch4good.org/ ★☆★ ONLINE STORE ★☆★ https://shop.switch4good.org/shop/ ★☆★ FOLLOW US ON INSTAGRAM ★☆★ https://www.instagram.com/Switch4Good/ ★☆★ LIKE US ON FACEBOOK ★☆★ https://www.facebook.com/Switch4Good/ ★☆★ FOLLOW US ON TWITTER ★☆★ https://twitter.com/Switch4GoodOrg ★☆★ AMAZON STORE ★☆★ https://www.amazon.com/shop/switch4good ★☆★ DOWNLOAD THE ABILLION APP ★☆★ https://app.abillion.com/users/switch4good

We get messages in our inbox ALL the time from listeners who have planned dinner parties, picnics, and other gatherings... but want our advice on what to serve. So this week, Chris is joined by hostess-with-the-mostess Kendra Vaculin to tackle a bevy of listener questions and menu-plan for strawberry-picking lunches, murder mystery dinner parties, and more!Recipes & Links:Brisket BourguignonPreserved Lemon and Tomato ChickenPoached Cod in Tomato CurryLemony Risotto with Fennel and ParmesanCreamy Rabbit BologneseSquash and Caramelized Onion TartLamb Meatballs with Raisin PestoTofu Meatballs in Burst Tomato SauceStrawberry Salad with Black Pepper-Feta CroutonsThree-Minute Red Wine VinaigrettePasta al LimoneParty Salmon with Green RomescoBraised Chicken with Harissa and OlivesCitrus Caramel Sundaes with Toasted AlmondsHarissa-and-Maple Roasted CarrotsGrilled Mushroom Antipasto SaladSlow-Cooker Peanut Butter ChickenCucumber, Tomato and Green Bean SaladZa'atar Fire CrackersMarinated Zucchini with Hazelnuts and Ricotta Learn about your ad choices: dovetail.prx.org/ad-choices

In this episode of the Ducks Unlimited podcast, host John Gordon is joined by Paul McKinnon from Prince Edward Island to dive into the profile of the Chesapeake Bay Retriever. Paul shares his experiences training his dog, Jaxie. The conversation highlights the bond between a handler and their dog, the importance of solid training, and the joy of learning together. Tune in to hear insights about this remarkable breed and the dedication that goes into training them.Listen now: www.ducks.org/DUPodcastSend feedback: DUPodcast@ducks.org