Podcasts about Red sauce

A lot of independent restaurant families look at franchising like it's the dark side. But what happens when a father-son team with 50 years of Italian restaurant experience decides to make the switch? James and Mike Simone had a beloved Brooklyn spot for 20 years. Good sauce, cold drinks, and most importantly - great neighborhood vibes. Then COVID hit. After losing everything, they had a choice: rebuild their independent empire, or try something completely different. In this episode, we sit down with James and Mike to talk about their surprising journey from classic Italian restaurateurs to health-focused franchise operators. We get into: Why they chose franchising over another independent spot (hint: it wasn't just about the money) How they picked their concept and territory The real differences between running your own joint vs. being part of a system Their ambitious plans for Westchester What it's like working with dad/son when everything's on the line Plus, some wild stories about their Brooklyn days, including how they turned their restaurant into the unofficial staff cafeteria for Barclays Center (and scored some amazing concert tickets along the way). Come for the business insights, stay for the family dynamics and real industry talk. This one's for anyone who's ever thought about making a major pivot in the restaurant world. Listen now wherever you get your podcasts. Connect with Closed Monday Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@closedmondaypodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ YouTube: Closed Monday Email: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠kyle@four-turns.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Special Offers Take a screenshot of you listening to the show, and tag @closedmondaypodcast, and I'll send you a FREE Closed Monday t-shirt. Subscribe & Share If you found value in this episode, please subscribe and share it with your friends and network. Your support helps us bring you more actionable insights every week!

I'm on a break so to fill the gap here are some of my favourite episodes from the podcast's vaults.Welcome to episode one of the new fourth season of The British Food History Podcast.Kicking us off is Neil's guest Felicity Cloake. Neil & Felicity talk all things breakfast and Felicity's new book Red Sauce, Brown Sauce, a celebration of the breakfast in all four home nations of the UK.We talk about how breakfast might be the only thing uniting all 4 countries that make up the UK, the complexities of planning a nation-wide breakfast tour, injuries, why it's okay to like both red and brown sauce, as well as neither, the importance of pudding on a fried breakfast, regional specialities and recipe writing. Felicity's book Red Sauce, Brown Sauce is published by Harper Collins: https://harpercollins.co.uk/products/red-sauce-brown-sauce-a-british-breakfast-odyssey-felicity-cloake?variant=39584484687950Felicity will be appearing at the Abergavenny Food Festival 17 & 18 September 2022 (https://www.abergavennyfoodfestival.com/), Divizes Food Festival 24 Sept to 2 Oct 2022 (https://www.devizesfoodanddrinkfestival.info/category/events/) and the Dartmouth Food Festival 21 Oct to 23 Oct 2022 (https://www.dartmouthfoodfestival.com/). Follow Felicity on twitter and Insta @felicitycloake.Neil's recent podcast appearances:Season's Eatings: https://open.spotify.com/episode/4GJlffoU9dVYCdGyJGOvDX?si=90285119f6644271The Well-Seasoned Librarian: https://open.spotify.com/episode/5wps3FiGdVDynPQVl62G4M?si=b0e53ab4fe1c4c1bThat Shakespeare Life: https://open.spotify.com/episode/2w7xGGBye93jvO39IuntTO?si=e5bf9543b9794eafNeil's book A Dark History of Sugar is available now from all bookshops as well as from the publisher Pen & Sword: https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481

Danielle Oteri, a distinguished expert in Italian travel, brings her wealth of knowledge to our podcast as we celebrate the launch of her new project, the Tante Bellicose podcast. Join us as Danielle shares her passion for guiding travelers away from the crowded hubs of Florence, Venice, and Rome, leading them instead to Italy's hidden treasures, especially in the enchanting southern region of Cilento. Through her personalized travel consultations, Danielle reveals how to uncover Italy's lesser known gems and embrace authentic experiences that are often overshadowed by mass tourism. Reflecting on the transformation of Italy's iconic cities, our discussion takes a nostalgic turn, particularly focusing on Naples. Once a charming, off he beaten path destination, Naples now faces the challenge of balancing its rich cultural identity with the pressures of mass tourism. As cities across Italy evolve, we examine the impact of these shifts, from the rise of English speaking locals to the embrace of more consumer friendly environments. Despite these changes, Naples, with its high quality cuisine and Neapolitan spirit, remains a testament to Italy's enduring cultural legacy, even as new tourist traps emerge. Venture with us into Italy's diverse regions, where we uncover the authentic food and wine experiences that set apart the country's culinary landscape. From the ancient grains of Irpinia to the vibrant streets of Turin, we celebrate the local traditions and sustainable practices that define Italy's true essence. We also explore the hidden gems of northern and southern Italy, offering tips for those seeking affordable and meaningful travel experiences. Through stories that blend history, art, and personal anecdotes, we invite listeners to explore Italy beyond the postcard perfect views, discovering a captivating world rich in culture and heritage. Danielle Oteri Contacts Instagram: @danielle.oteri Facebook: Danielle Oteri LINKS TO HER WEBSITES Arthur Avenue Food Tours: https://www.arthuravenuefoodtours.com/ Feast travel: https://www.feasttravel.com/ Personal Website: https://www.danielleoteri.com/ --- Support this podcast: https://podcasters.spotify.com/pod/show/italianamerican/support

In this week's episode, Allen and Lisette enter Bitches Brew Court once again. Allen judges the cases of “A Daughter-In-Law's Party Foul” and “The Red Sauce Spiller”. Lisette shines light on the cases of “A Parental Hellscape“ and “And They Were Roommates”. The jury may be seated for this iteration of Bitches Brew•Social:Email - cauldroncrewpod@gmail.comX - cauldroncrewpodInsta / TikTok - bitches.brew.pod

Join us in our latest episode as we celebrate the Italian American community and culture from our new Red Sauce Studio in Little Italy, Manhattan. We continue to look towards the future and are excited to see what new adventures we will have with our brand new studio.  In this episode we give thanks to those who have helped us get to where we are today.  Although the store is not finished, Red Sauce Studio is up and running!  Our passion for Italian American culture shines through as we discuss our growing collection of memorabilia and the importance of immersing ourselves in these cultural experiences as well as tackling some Italian American debates.    In this episode we discuss the proper representation of the Italian American Barbie doll as well as why our studio was named “Red Sauce” and not “Red Gravy.”  We reminisce about the countless joyful hours spent personalizing our studio and the playful critique of dolls that sparked a fun conversation about cultural representation. Listen to our light-hearted discussions as we share the humorous struggles, family dynamics, and the quirky tastes that come with preserving our cultural heritage. We also delve into the pride of our heritage, from the dynamics between Italian diplomats and the community, to our creative journey in designing Italian American-themed apparel. With a nod to designers like Dolce & Gabbana and a sneak peek into our upcoming projects, this episode is a celebration of community spirit, cultural pride, and the joy of sharing our heritage with the world. The future of The Italian American Podcast is here at Mulberry and Grand St!   --- Support this podcast: https://podcasters.spotify.com/pod/show/italianamerican/support

Ciao Paesani and welcome to an exciting new era for the Italian American Podcast, because we are broadcasting from our brand new Red Sauce Studio in the heart of Little Italy, Manhattan. Join us as we celebrate this exciting new chapter with Pat, Rosella, John, and Dolores reuniting hours before the ribbon cutting ceremony that will officially open the new studio. We share our journey from makeshift setups to this beautiful new space, surrounded by the vibrant life of Little Italy. Our discussion kicks off with the joy of reuniting after time apart and the humorous evolution of our recording locations, from an office space, to a cardboard box, and even zoom land. Get ready for a heated and passionate debate over the beloved and sometimes controversial red sauce restaurants. We explore the intricacies of Italian American cuisine, from the heavy use of sauce and mozzarella to the frying methods and oil choices that define our favorite dishes. Amidst the lively banter, we also reveal our favorite and least favorite red sauce dishes, and share personal anecdotes that highlight the impact of ingredient quality on traditional recipes. As we transition from audio to video recordings, we reflect on the evolution and preservation of our Italian American culture. From cookbooks and culinary traditions to the significance of Little Italy and the impact of modern changes, we celebrate nearly a decade of the Italian American Podcast. Plus, enjoy our reflections on Little Italy's history, cultural significance, and the personal anecdotes that make this episode a heartfelt celebration of nearly a decade of the Italian American Podcast. Join us as we express our gratitude to our supportive community and look forward to many more conversations here at Red Sauce Studio! --- Support this podcast: https://podcasters.spotify.com/pod/show/italianamerican/support

In Red Sauce: How Italian Food Became American (Rowman & Littlefield, 2022), Ian MacAllen traces the evolution of traditional Italian-American cuisine, often referred to as “red sauce Italian,” from its origins in Italy to its transformation in America into a new, distinct cuisine. It is a fascinating social and culinary history exploring the integration of red sauce food into mainstream America alongside the blending of Italian immigrant otherness into a national American identity. The story follows the small parlor restaurants immigrants launched from their homes to large, popular destinations, and eventually to commodified fast food and casual dining restaurants. Some dishes like fettuccine Alfredo and spaghetti alla Caruso owe their success to celebrities, and Italian-American cuisine generally has benefited from a rich history in popular culture. Drawing on inspiration from Southern Italian cuisine, early Italian immigrants to America developed new recipes and modified old ones. Ethnic Italians invented dishes like lobster fra Diavolo, spaghetti and meatballs, and veal parmigiana, and popularized foods like pizza and baked lasagna that had once been seen as overly foreign. Eventually, the classic red-checkered-table-cloth Italian restaurant would be replaced by a new idea of what it means for food to be Italian, even as ‘red sauce' became entrenched in American culture. This booklooks at how and why these foods became part of the national American diet, and focuses on the stories, myths, and facts behind classic (and some not so classic) dishes within Italian-American cuisine. This interview was conducted by Dr. Miranda Melcher whose forthcoming book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

In Red Sauce: How Italian Food Became American (Rowman & Littlefield, 2022), Ian MacAllen traces the evolution of traditional Italian-American cuisine, often referred to as “red sauce Italian,” from its origins in Italy to its transformation in America into a new, distinct cuisine. It is a fascinating social and culinary history exploring the integration of red sauce food into mainstream America alongside the blending of Italian immigrant otherness into a national American identity. The story follows the small parlor restaurants immigrants launched from their homes to large, popular destinations, and eventually to commodified fast food and casual dining restaurants. Some dishes like fettuccine Alfredo and spaghetti alla Caruso owe their success to celebrities, and Italian-American cuisine generally has benefited from a rich history in popular culture. Drawing on inspiration from Southern Italian cuisine, early Italian immigrants to America developed new recipes and modified old ones. Ethnic Italians invented dishes like lobster fra Diavolo, spaghetti and meatballs, and veal parmigiana, and popularized foods like pizza and baked lasagna that had once been seen as overly foreign. Eventually, the classic red-checkered-table-cloth Italian restaurant would be replaced by a new idea of what it means for food to be Italian, even as ‘red sauce' became entrenched in American culture. This booklooks at how and why these foods became part of the national American diet, and focuses on the stories, myths, and facts behind classic (and some not so classic) dishes within Italian-American cuisine. This interview was conducted by Dr. Miranda Melcher whose forthcoming book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

In Red Sauce: How Italian Food Became American (Rowman & Littlefield, 2022), Ian MacAllen traces the evolution of traditional Italian-American cuisine, often referred to as “red sauce Italian,” from its origins in Italy to its transformation in America into a new, distinct cuisine. It is a fascinating social and culinary history exploring the integration of red sauce food into mainstream America alongside the blending of Italian immigrant otherness into a national American identity. The story follows the small parlor restaurants immigrants launched from their homes to large, popular destinations, and eventually to commodified fast food and casual dining restaurants. Some dishes like fettuccine Alfredo and spaghetti alla Caruso owe their success to celebrities, and Italian-American cuisine generally has benefited from a rich history in popular culture. Drawing on inspiration from Southern Italian cuisine, early Italian immigrants to America developed new recipes and modified old ones. Ethnic Italians invented dishes like lobster fra Diavolo, spaghetti and meatballs, and veal parmigiana, and popularized foods like pizza and baked lasagna that had once been seen as overly foreign. Eventually, the classic red-checkered-table-cloth Italian restaurant would be replaced by a new idea of what it means for food to be Italian, even as ‘red sauce' became entrenched in American culture. This booklooks at how and why these foods became part of the national American diet, and focuses on the stories, myths, and facts behind classic (and some not so classic) dishes within Italian-American cuisine. This interview was conducted by Dr. Miranda Melcher whose forthcoming book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

In Red Sauce: How Italian Food Became American (Rowman & Littlefield, 2022), Ian MacAllen traces the evolution of traditional Italian-American cuisine, often referred to as “red sauce Italian,” from its origins in Italy to its transformation in America into a new, distinct cuisine. It is a fascinating social and culinary history exploring the integration of red sauce food into mainstream America alongside the blending of Italian immigrant otherness into a national American identity. The story follows the small parlor restaurants immigrants launched from their homes to large, popular destinations, and eventually to commodified fast food and casual dining restaurants. Some dishes like fettuccine Alfredo and spaghetti alla Caruso owe their success to celebrities, and Italian-American cuisine generally has benefited from a rich history in popular culture. Drawing on inspiration from Southern Italian cuisine, early Italian immigrants to America developed new recipes and modified old ones. Ethnic Italians invented dishes like lobster fra Diavolo, spaghetti and meatballs, and veal parmigiana, and popularized foods like pizza and baked lasagna that had once been seen as overly foreign. Eventually, the classic red-checkered-table-cloth Italian restaurant would be replaced by a new idea of what it means for food to be Italian, even as ‘red sauce' became entrenched in American culture. This booklooks at how and why these foods became part of the national American diet, and focuses on the stories, myths, and facts behind classic (and some not so classic) dishes within Italian-American cuisine. This interview was conducted by Dr. Miranda Melcher whose forthcoming book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies

In Red Sauce: How Italian Food Became American (Rowman & Littlefield, 2022), Ian MacAllen traces the evolution of traditional Italian-American cuisine, often referred to as “red sauce Italian,” from its origins in Italy to its transformation in America into a new, distinct cuisine. It is a fascinating social and culinary history exploring the integration of red sauce food into mainstream America alongside the blending of Italian immigrant otherness into a national American identity. The story follows the small parlor restaurants immigrants launched from their homes to large, popular destinations, and eventually to commodified fast food and casual dining restaurants. Some dishes like fettuccine Alfredo and spaghetti alla Caruso owe their success to celebrities, and Italian-American cuisine generally has benefited from a rich history in popular culture. Drawing on inspiration from Southern Italian cuisine, early Italian immigrants to America developed new recipes and modified old ones. Ethnic Italians invented dishes like lobster fra Diavolo, spaghetti and meatballs, and veal parmigiana, and popularized foods like pizza and baked lasagna that had once been seen as overly foreign. Eventually, the classic red-checkered-table-cloth Italian restaurant would be replaced by a new idea of what it means for food to be Italian, even as ‘red sauce' became entrenched in American culture. This booklooks at how and why these foods became part of the national American diet, and focuses on the stories, myths, and facts behind classic (and some not so classic) dishes within Italian-American cuisine. This interview was conducted by Dr. Miranda Melcher whose forthcoming book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/italian-studies

In Red Sauce: How Italian Food Became American (Rowman & Littlefield, 2022), Ian MacAllen traces the evolution of traditional Italian-American cuisine, often referred to as “red sauce Italian,” from its origins in Italy to its transformation in America into a new, distinct cuisine. It is a fascinating social and culinary history exploring the integration of red sauce food into mainstream America alongside the blending of Italian immigrant otherness into a national American identity. The story follows the small parlor restaurants immigrants launched from their homes to large, popular destinations, and eventually to commodified fast food and casual dining restaurants. Some dishes like fettuccine Alfredo and spaghetti alla Caruso owe their success to celebrities, and Italian-American cuisine generally has benefited from a rich history in popular culture. Drawing on inspiration from Southern Italian cuisine, early Italian immigrants to America developed new recipes and modified old ones. Ethnic Italians invented dishes like lobster fra Diavolo, spaghetti and meatballs, and veal parmigiana, and popularized foods like pizza and baked lasagna that had once been seen as overly foreign. Eventually, the classic red-checkered-table-cloth Italian restaurant would be replaced by a new idea of what it means for food to be Italian, even as ‘red sauce' became entrenched in American culture. This booklooks at how and why these foods became part of the national American diet, and focuses on the stories, myths, and facts behind classic (and some not so classic) dishes within Italian-American cuisine. This interview was conducted by Dr. Miranda Melcher whose forthcoming book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/popular-culture

Another huge day. John Ulett hung out for a sec on the show, Freak of the Week, and so much more! Follow us @RizzShow @MoonValjeanHere @KingScottRules @LernVsRadio @IamRafeWilliams http://www.1057thepoint.com/Rizz Check out @FreeThe2SG and King Scott's http://TheBabyBee.com and Check out Moon's bands GREEK FIRE @GreekFire GOLDFINGER @GoldfingerMusic THE TEENAGE DIRTBAGS @TheTeenageDbags and Lern's band @LaneNarrows Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode #318 Jon Self joins us this week on the show, Jon is a Freelance food Blogger and he is in the parks frequently to gain and bring you valuable info on everything that has to do with food in and around the Orlando area, and most if not all the restaurants in Walt Disney World. He shares with you a small but yet very interesting glimpse of the life of a Freelance Food Blogger, and he brings us all along with him on some of his dining assignments. We really enjoyed having him on the show this week and we look forward to having him join us again in the future. www.thedisneycrush.com thedisneycrush@gmail.com www.patreon.com/thedisneycrush    

This week on Kliq This, Kevin Nash and Sean Oliver remember Tristen Nash one year after his passing. They also talk about Jim Jordan, Seeing a Psychic, NXT's huge win, AEW's low ticket sales, NHL banning the rainbow tape and SO MUCH MORE. GameTime-Take the guesswork out of buying tickets with Gametime. Download the Gametime app, create an account, and use code KLIQ for $20 off your first purchase (terms apply). Download Gametime today. Last minute tickets. Lowest Price. Guaranteed. Draft Kings-Download the DraftKings Sportsbook app and use code TKNP. New customers can score $200 IN BONUS BETS INSTANTLY when they bet just $5. Blue Chew-Try BlueChew FREE when you use our promo code NASH at checkout--just pay $5 shipping. That's BlueChew.com, promo code NASH to receive your first month FREE Get Blitzed- Save 15% off at Get-Blitzed.com by entering the code KLIQ at checkout. Manscaped- Get 20% Off and Free Shipping with the code KLIQ at Manscaped.com. FOLLOW AND SUBSCRIBE TO ALL THINGS KEVIN NASH at https://linktr.ee/kliqthispodcast Stop throwing your money on rent! Get into a house with NO MONEY DOWN and roughly the same monthly payment at SaveWithConrad.com Get all of your Kliq This merchandise at https://boxofgimmicks.com/collections/kliq-this 00:00 JOIN KliqthisTV.com 00:28 SHOW START 01:02 Jim Jordan 03:08 NWO 4 LIFE 03:34 Renata's Art 06:45 AARP when you turn 50 09:29 Dali museum 13:10 Genetics 17:01 Nash hasn't taken a Soma in a long time 18:54 BREAK SaveWithConrad.com 21:04 Back to genetics 22:47 Seeing a Psychic 29:20 One year without T 33:23 NXT did not win? 36:30 AEW's ticket sales 39:08 BREAK GAMETIME 40:47 Episode of all Sheik Impressions? 41:40 What would Tristen's role grow into? 43:06 Airbnb 51:21 Do people still bring it up? 52:28 Jeopardy post-Alex Trebek 54:30 Nash & Friends #xx: REAL1 55:40 King of the Mountain Contest 57:58 GB-1 vs DEN 58:08 MIA+2 vs PHI 58:23 BUF-8.5 vs NE 58:52 BREAK Draft Kings 01:00:35 That Ad Read 01:01:30 NHL rainbow tape 01:05:06 Conflict in Gaza 01:16:18 Mable taking Bluechew “Just Cause” 01:17:10 BREAK BLUECHEW 01:18:16 Sexy Saxman 01:22:05 Florida Man vs Jersey Guy 01:25:35 BREAK Get Blitzed 01:27:52 #ASKNASH 01:28:03 Was it a bad idea to go on with the show when Owen passed? 01:32:14 What's one big match on tv or PPV you wish you could do over again 01:33:04 Improv on the Longest Yard 01:33:31 Stiffing a server 01:34:59 Favorite horror movie 01:36:24 Kevin Nash book? 01:39:28 Fav/Least Fav matches? 01:42:37 Gravy vs Red Sauce? 01:44:00 Intermittent Fasting? 01:46:14 Cardio? 01:50:36 Bitcoin? 01:53:34 Best markets for NWO 01:54:23 We owe so much to T 01:58:55 Oliver and Nash have heat? 02:01:10 OUTRO Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on Kliq This, Kevin Nash and Sean Oliver remember Tristen Nash one year after his passing. They also talk about Jim Jordan, Seeing a Psychic, NXT's huge win, AEW's low ticket sales, NHL banning the rainbow tape and SO MUCH MORE. GameTime-Take the guesswork out of buying tickets with Gametime. Download the Gametime app, create an account, and use code KLIQ for $20 off your first purchase (terms apply). Download Gametime today. Last minute tickets. Lowest Price. Guaranteed. Draft Kings-Download the DraftKings Sportsbook app and use code TKNP. New customers can score $200 IN BONUS BETS INSTANTLY when they bet just $5. Blue Chew-Try BlueChew FREE when you use our promo code NASH at checkout--just pay $5 shipping. That's BlueChew.com, promo code NASH to receive your first month FREE Get Blitzed- Save 15% off at Get-Blitzed.com by entering the code KLIQ at checkout. Manscaped- Get 20% Off and Free Shipping with the code KLIQ at Manscaped.com. FOLLOW AND SUBSCRIBE TO ALL THINGS KEVIN NASH at https://linktr.ee/kliqthispodcast Stop throwing your money on rent! Get into a house with NO MONEY DOWN and roughly the same monthly payment at SaveWithConrad.com Get all of your Kliq This merchandise at https://boxofgimmicks.com/collections/kliq-this 00:00 JOIN KliqthisTV.com 00:28 SHOW START 01:02 Jim Jordan 03:08 NWO 4 LIFE 03:34 Renata's Art 06:45 AARP when you turn 50 09:29 Dali museum 13:10 Genetics 17:01 Nash hasn't taken a Soma in a long time 18:54 BREAK SaveWithConrad.com 21:04 Back to genetics 22:47 Seeing a Psychic 29:20 One year without T 33:23 NXT did not win? 36:30 AEW's ticket sales 39:08 BREAK GAMETIME 40:47 Episode of all Sheik Impressions? 41:40 What would Tristen's role grow into? 43:06 Airbnb 51:21 Do people still bring it up? 52:28 Jeopardy post-Alex Trebek 54:30 Nash & Friends #xx: REAL1 55:40 King of the Mountain Contest 57:58 GB-1 vs DEN 58:08 MIA+2 vs PHI 58:23 BUF-8.5 vs NE 58:52 BREAK Draft Kings 01:00:35 That Ad Read 01:01:30 NHL rainbow tape 01:05:06 Conflict in Gaza 01:16:18 Mable taking Bluechew “Just Cause” 01:17:10 BREAK BLUECHEW 01:18:16 Sexy Saxman 01:22:05 Florida Man vs Jersey Guy 01:25:35 BREAK Get Blitzed 01:27:52 #ASKNASH 01:28:03 Was it a bad idea to go on with the show when Owen passed? 01:32:14 What's one big match on tv or PPV you wish you could do over again 01:33:04 Improv on the Longest Yard 01:33:31 Stiffing a server 01:34:59 Favorite horror movie 01:36:24 Kevin Nash book? 01:39:28 Fav/Least Fav matches? 01:42:37 Gravy vs Red Sauce? 01:44:00 Intermittent Fasting? 01:46:14 Cardio? 01:50:36 Bitcoin? 01:53:34 Best markets for NWO 01:54:23 We owe so much to T 01:58:55 Oliver and Nash have heat? 02:01:10 OUTRO Learn more about your ad choices. Visit podcastchoices.com/adchoices

This episode we welcome food writer, author and journalist Felicity Cloake. For her new book Red Sauce, Brown Sauce: a British Breakfast Odyssey she travelled the length and breadth of UK by bike exploring what makes this meal so important to us as a nation, discovering regional breakfast specialities and finding out what makes the perfect fry-up Olive is celebrating it's 20th birthday this year so to mark the occasion we are re-releasing 20 of our favourite podcast episodes over the next month. Listen again to some old favourites or discover unheard episodes as we dive deep into the back catalogue. And don't forget there are more than 400 podcast episodes in the archive – just head to olivemagazine.com to find out more! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Rumours are rife this morning about an artist playing the 3arena - we had our own thoughts on it... could we be right? Red sauce/ketchup paint - would you paint your walls with it? apparently it's a thing We found a guy on tiktok who changed up the usual wedding songs into funky songs - you need to hear it to believe it! Joanne played Instagrand Hosted on Acast. See acast.com/privacy for more information.

In this excerpt, the Dallas Morning News food team talks about the new Barsotti's restaurant and the end of Dallas' red sauce saga, how an Arlington taco shop may get the city to change its mural policy, and a new late-night vegan burger shop coming to Deep Ellum. Listen to the full episode and follow the show by searching for "Eat Drink D-FW" in your favorite podcast player.

This week we're talking about pasta recipes and ideas that go beyond the comforts of red sauces like marinara and bolognese. As the weather gets warmer, we're leaning into the bright flavors of spring. We're sharing dishes that celebrate fresh ingredients like spinach, parsley, and peas, as well as earthy flavors like mushrooms and shallots. We also include a few super simple tips that play on classic “buttered noodles.” In this conversation, Sonya reveals a technique she learned from watching her mom that creates the creamiest, cheesiest pasta. And Kari and Sonya debate whether the inclusion of tomato paste makes something a red sauce. In addition to the pasta that's waiting in your pantry, many of these dishes can be made with ingredients that are readily available in a well-stocked fridge or freezer. And even though it wasn't intentional, we realize this episode happens to be completely vegetarian as well! Veggies and pasta for the win! ***Links to recipes and favorites from this week's show:Kale Pesto from Love & LemonsVegan parm made with Brazil nuts from Minimalist BakerSonya's noodles and cottage cheese “recipe”Alison Roman's creamy cauliflower pasta and carmelized shallot pasta (with tomato paste)Carmelized zucchini pasta by Ali Slagle for the NY TimesMark Bittman's or Giulia Scarpaleggia's pasta frittataWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Sorpipes is a dish that my grandma Pellegrino and my mom made often. It's fairly simple but the finished sauce is incredibly flavorful!Hosted by Mary Mac, edited by Anna MacGo to MaryMacPodcast.com for baking mixes, merch, recipes, and more!

Breakfast in America ou chez Tiffany's ? Non, c'était à Brighton ! Au petit matin ? À l'heure du Brunch ? Mais non, le soir lors d'un Supper Club !Oui, décidément, les excentricités des Britanniques ne connaissent pas de limites.Auteur et journaliste culinaire, Felicity Cloake est partie à vélo pour faire un grand tour de la Grande-Bretagne à la recherche des ingrédients pour son nouveau livre, Red Sauce, Brown Sauce.  Ces condiments font référence à une question fondamentale qui divise tout le royaume ; Ketchup ou HP Sauce avec le petit déjeuner anglais ? Dans cet épisode, lors d'un Super Club à Brighton, organisé par l'auteur, journaliste et podcasteur culinaire, Gilly Smith, Felicity nous fait goûter à différentes spécialités régionales qu'elle a découvertes pendant son périple,Marmite, Marmelade, des algues et du poisson fumé font partie du breakfast menu du soir.  Merci à Eleanor et Juliet pour le doublage en français !Blog : www.lacremeanglaise.euInstagram : lacremeanglaise.euFacebook : lacremeanglaise.euLaisser un avis sur : Apple PodcastLaisser un avis sur : Google PodcastVous avez une question ?Contactez-moi : contact@lacremeanglaise.eu

Paul Bellantoni narrates Ian MacAllen's witty audiobook with a fine delivery and a rich tone. AudioFile's Alan Minskoff tells host Jo Reed about an audiobook that will make you want to open a bottle of chianti and pull up a chair for a delicious meal. MacAllen's history is part celebration of the traditional checkered tablecloth joints and part revelation of the origins of Italian dishes that American celebrate. Listeners hear of the history of dishes from tetrazzini to pasta primavera and will definitely be left craving a big plate of spaghetti. Read the full review of the audiobook on AudioFile's website. Published by Tantor Media. Find more audiobook recommendations at audiofilemagazine.com Behind the Mic is supported by Brilliance Publishing who recently released The Survivalists, a sharp, funny novel by Kashana Cauley. An ambitious Black lawyer has dreams of making partner, until she falls for a coffee entrepreneur and moves into his Brooklyn brownstone with his doomsday-prepping roommates. Packed with tension, curiosity and optimized soy protein bars, The Survivalists is a darkly funny novel by Kashana Cauley, a former writer for The Daily Show and Pod Save America. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week the boys sit down and talk about: New Years, Mirabelles, Rose Sparkling, Soup, Miley Cyrus, Temecula, 30 Seconds to mars, Pizza, TJ's Fresh Dough, Philomenas italian Kitchen, Pizza, Red Sauce, Pizza stone, Lobster Tails, Salmon, Dobrian, Squid ink pasta, Wine, and much much more.

THE MERCH IS OUT NOW BABES!!!! https://salvulcano.colortestmerch.com/collections/taste-buds-podcast Taste Buds is a podcast where comedians Joe DeRosa and Sal Vulcano hash out all their food based arguments for YOU the fans to decide! MAKE SURE YOU VOTE IN THE TWITTER POLL TO WEIGH IN! Twitter polls go down on Sal's Twitter Account. This week is Joe is joined by comedian Ian Lara. Red Sauce vs White Sauce!!! SUPPORT THE SPONSORS TO SUPPORT THE PROGRAM BABES! lomi.com/tastebuds code tastebuds boxofawesome.com code tastebuds NativeDeo.com/tastebuds code tastebuds DISPLATE.COM/tastebuds code tastebuds FOLLOW OUR CLIPS PAGE BUDDIES

Episode 154 Notes and Links to Ian MacAllen's Work       On Episode 154 of The Chills at Will Podcast, Pete welcomes Ian MacAllen, and the two mainly discuss topics and themes revolving around his book, Red Sauce: How Italian Food Became American. They talk about, among other things, parallels between Italian immigration patterns and Italian-American food, the evolution of Italian food from “exotic” and “foreign” to an American staple, red sauce in its many iterations as emblematic of this evolution, and slippery notions of “authenticity.”    Ian MacAllen is the author of Red Sauce: How Italian Food Became American, (Rowman & Littlefield, April 2022). He is a writer, editor, and graphic designer living in Brooklyn. He is Art Director at The Rumpus, a contributor at America Domani and The Chicago Review of Books, and a member of The National Book Critics Circle. His writing has appeared in Chicago Review of Books, Southern Review of Books, The Offing, 45th Parallel Magazine, Little Fiction, Vol 1. Brooklyn, and elsewhere. He tweets @IANMACALLEN and is online at IANMACALLEN.COM. Buy Red Sauce: How Italian Food Became American   Ian MacAllen's Website   “Power Ballin': How Italian Food Became American” From America Domani, November, 2022       At about 7:10, Pete and Ian do the requisite Italian-American thing of comparing family last names   At about 9:50, Ian recounts stories from his visit to his family's hometown in Bagnoli del Trigno, Molise, Italy   At about 11:45, Ian transitions into speaking of the slippery term, “authenticity,” especially with regards to Italian and Italian-American cuisine    At about 14:20, Pete references Gustavo Arellano's iconic Taco USA: How Mexican Food Conquered the US, and Ian mentions his recent read-the “fascinating” American Tacos: A History and Guide, by José Ralat   At about 17:00, Pete and Ian talk about al pastor tacos and their history as a microcosm of fusion    At about 17:50, Ian details his early reading and writing and inspirations, including “single-topic food books,” such as Mark Kurlansky's Salt    At about 19:50, Ian cites John Mariani's How Italian Food Conquered the World and its influence on him and the ways in which its focus differs from Ian's with his book; Ian furthers expands upon his book's philosophy    At about 22:40, The two discuss ideas of “pan-Italian” food and Molise as representative of regional dishes and the slipperiness of nailing down a dish's origins    At about 26:50, Pete cites the commingling of spaghetti and meatballs through an accident involving Rudolph Valentino, and Pete and Ian cite regional sauce and polpette recipes from their family's Italian roots   At about 31:35, Ian gives history on marketing “Italian food” in the days of heavy Italian immigration and highlights the relative newness of Italy as a unified country   At about 32:40, Ian discusses ideas of Italian food and its initial stereotyping as “foreign” and “dirty,” as well as later ways in which Italian food-spaghetti-was used as a paragon of “becoming American”   At about 35:20, Ian relates the telling story of his mother's interactions with her future mother-in-law and its implications about Italian food and its “integra[tion] into American culture” and the “golden age of Italian food” in the US post WWII   At about 38:50, Ira Nevin and his gas-fired oven are referenced as evidence of the convenience culture's influence on pizza and other Italian-American foods    At about 42:20, Pete and Ian discuss Ian's book's opening regarding some iconic scenes with Paulie Walnuts from The Sopranos, and this leads to Ian giving background on the fiery “sauce” vs. “gravy” debate   At about 45:35, Ian uses Stanley Tucci's life experiences as an example of the changes in the ways Italian food has been viewed by the American culture as a whole    At about 46:55, Ian discusses Starboard and Olive Garden, in a business dispute, and how the saga is emblematic of the slippery and sometimes-backward ideas of “authenticity”    At about 49:35, Ian discusses authenticity in terms of associazioni in Italy and beyond that certify pizza, and issues inherent    At about 51:30, Ian talks about “the end of the red sauce era” and the “evolution” of Italian food in America with regards to pasta primavera, alfredo, etc.    At about 54:25, Pete highlights the book's tracing the history of Italians and Italian-América foods and cucina povera and cucina ricci, leading to a fairly-recent embrace of Northern Italian food as more “authentic”   At about 58:00, Ian references penne alla vodka in Italy and Jennifer Lee's Fortune Cookie Chronicles in talking about foods from the “old country” being Americanized and then exported back to the homeland   At about 59:50, Lidia Bastanivich and Marcella Hazan's influences and their cooking connections to American food are cited    At about 1:01:00, Pete reads a probable thesis sentence from the book as the two discuss the “bounty” that awaited Italians upon immigration and the effects on their diets    At about 1:05:00, Ian cites the recent unification of Italy around the time of much immigration and how language/dialect barriers affected cookbooks and books on food   At about 1:07:45, Ian highlights East End Books, Bookshop.org, and I am Books as good places to buy his book   At about 1:09:10, Ian discusses a fun experience in selecting the book's cover     You can now subscribe to the podcast on Apple Podcasts, and leave me a five-star review. You can also ask for the podcast by name using Alexa, and find the pod on Stitcher, Spotify, and on Amazon Music. Follow me on IG, where I'm @chillsatwillpodcast, or on Twitter, where I'm @chillsatwillpo1. You can watch other episodes on YouTube-watch and subscribe to The Chills at Will Podcast Channel. Please subscribe to both my YouTube Channel and my podcast while you're checking out this episode.  Sign up now for The Chills at Will Podcast Patreon: it can be found at patreon.com/chillsatwillpodcastpeterriehl     Check out the page that describes the benefits of a Patreon membership, including cool swag and bonus episodes. Thanks in advance for supporting my one-man show, my DIY podcast and my extensive reading, research, editing, and promoting to keep this independent podcast pumping out high-quality content! This is a passion project of mine, a DIY operation, and I'd love for your help in promoting what I'm convinced is a unique and spirited look at an often-ignored art form. The intro song for The Chills at Will Podcast is “Wind Down” (Instrumental Version), and the other song played on this episode was “Hoops” (Instrumental)” by Matt Weidauer, and both songs are used through ArchesAudio.com.    Please tune in for Episode 155 with Robert Jones, Jr., the New York Times-bestselling author of The Prophets and finalist for the 2021 National Book Award for Fiction. He has written for numerous publications, including the New York Times, Essence, and The Paris Review, and he is the  creator and curator of the social-justice, social-media community Son of Baldwin The episode will air on December 6.

     Happy Halloween to everyone! This episode is Sponsored by Monster Insurance, Rizzo Bro's Vampire Marinara, and Raspberry Roccocello.             Join Jurassic Jen and Rocco as they make their way through "Rocco Reaper", a wickedly fun segment and a loyal fan favorite! Jen gets the episode underway with some recent Ghost Stories she's read about, which will creep you out! Please subscribe if you haven't already. This is an immersive late-night talk show. Tweet us, insta us, and find us on Facebook, because we love to hear from you! FULL "LIVE" EPISODES CAN BE FOUND ON OUR WEBSITE: https://latenightwithrocco.com/ Please enjoy and party responsibly! Happy Haunts & Stay Spooky! Rizzo Bro's Red Sauce https://youtu.be/DeUyTcjSibA Monster Insurance https://youtu.be/q_NF9g47xEs  

In this episode of the Bert's Books podcast, Michael has been reading Lucy Wolsley's Agatha Christie biography and Red Sauce, Brown Sauce by Felicity Cloake. Meanwhile Bert is talking about The Bleeding by Johanna Gustawsson and The Garnett Girls by Georgina Moore. --- Send in a voice message: https://anchor.fm/bertsbooks/message

We spent last week filming in one of the most overlooked (and criminally underappreciated) corners of Italian America… deep in the Ozarks in a little Italian village called Tontitown, Arkansas! In this week's episode of The Italian American Podcast, we're sitting down with two of the new paesani we met during our travels, Heather Ranalli Peachee and Kara Jo Engle. Both of these proud Tontitown Italians can trace their roots to the founding families of this unique Italian agricultural colony, and today they are both part of the Tontitown Winery, which is the last commercial winery in a town that once cultivated more than 14,000 acres of commercial grapes! We'll share the people and places we found while visiting this incredible “Little Italy in the Ozarks” for its annual Grape Festival, which began in 1898 in celebration of the colony's first good harvest, and even predates some of Italian America's largest Italian feasts in places like New York and Boston. We'll also reveal how these 45 northern Italian families ended up in Arkansas in the first place, from a scam that brought them to the southeastern corner of the state to a once-famous Italian priest who led them on a life-changing trek to Northwest Arkansas for a chance at a life better suited to their Italian habits. We're sharing stories and recipes that have been lovingly passed down through generations of Tontitown's citizens as we celebrate this proud Italian community that had such an impact on us during our few days there. If you want to know the little slice of America where Redneck meets Red Sauce, join us as we discover the Italian American wonder that is Tontitown, Arkansas! This episode is sponsored by Mediaset Italia.

Welcome to episode one of the new fourth season of The British Food History Podcast. Kicking us off is Neil's guest Felicity Cloake. Neil & Felicity talk all things breakfast and Felicity's new book Red Sauce, Brown Sauce, a celebration of the breakfast in all four home nations of the UK. We talk about how breakfast might be the only thing uniting all 4 countries that make up the UK, the complexities of planning a nation-wide breakfast tour, injuries, why it's okay to like both red and brown sauce, as well as neither, the importance of pudding on a fried breakfast, regional specialities and recipe writing.   Felicity's book Red Sauce, Brown Sauce is published by Harper Collins: https://harpercollins.co.uk/products/red-sauce-brown-sauce-a-british-breakfast-odyssey-felicity-cloake?variant=39584484687950 (https://harpercollins.co.uk/products/red-sauce-brown-sauce-a-british-breakfast-odyssey-felicity-cloake?variant=39584484687950) Felicity will be appearing at the Abergavenny Food Festival 17 & 18 September 2022 (https://www.abergavennyfoodfestival.com/ (https://www.abergavennyfoodfestival.com/)), Divizes Food Festival 24 Sept to 2 Oct 2022 (https://www.devizesfoodanddrinkfestival.info/category/events/ (https://www.devizesfoodanddrinkfestival.info/category/events/)) and the Dartmouth Food Festival 21 Oct to 23 Oct 2022 (https://www.dartmouthfoodfestival.com/ (https://www.dartmouthfoodfestival.com/)).   Follow Felicity on twitter and Insta @felicitycloake. Neil's recent podcast appearances: Season's Eatings: https://open.spotify.com/episode/4GJlffoU9dVYCdGyJGOvDX?si=90285119f6644271 (https://open.spotify.com/episode/4GJlffoU9dVYCdGyJGOvDX?si=90285119f6644271) The Well-Seasoned Librarian: https://open.spotify.com/episode/5wps3FiGdVDynPQVl62G4M?si=b0e53ab4fe1c4c1b (https://open.spotify.com/episode/5wps3FiGdVDynPQVl62G4M?si=b0e53ab4fe1c4c1b) That Shakespeare Life: https://open.spotify.com/episode/2w7xGGBye93jvO39IuntTO?si=e5bf9543b9794eaf (https://open.spotify.com/episode/2w7xGGBye93jvO39IuntTO?si=e5bf9543b9794eaf) Neil's book A Dark History of Sugar is available now from all bookshops as well as from the publisher Pen & Sword: https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481 (https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481) If you want to buy a signed copy directly from Neil for £18 + postage (£2.85 if within the UK, the going rate if outside!). Contact him via email or social media if you fancy it (see below). Also, don't forget if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or find me on twitter @neilbuttery, or Instagram dr_neil_buttery my DMs are open. If you like my blog posts and podcast episodes, please consider a monthly subscription or buying me a virtual coffee or a pint? Go to https://britishfoodhistory.com/support-the-blog-podcast/ (https://britishfoodhistory.com/support-the-blog-podcast/) for more details. This podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy

This week, Gilly chats about the Great British breakfast with Guardian writer, author and culinary detective, Felicity Cloake. Her latest book Red Sauce, Brown Sauce is her second foray into food-as-national-identity by bike; she toured France for her last book One More Croissant for the Road and found much more than a tasty bite in both. After years of Brexit, Covid conspiracies and partygate, Britain is a divided nation, and Felicity has prised it open even further as she investigates the biggest divide of them all: red sauce or brown. But her 2,388km cycle around Britain over 7 weeks which took her deeply into British food is a fascinating (and often hilarious) snapshot of Britain as she finds a country in transition with a food culture slipping right now into the pages of history. See acast.com/privacy for privacy and opt-out information.

This week we welcome food writer, author and journalist Felicity Cloake. For her new book Red Sauce, Brown Sauce: a British Breakfast Odyssey she travelled the length and breadth of UK by bike exploring what makes this meal so important to us as a nation, discovering regional breakfast specialities and finding out what makes the perfect fry-up. See acast.com/privacy for privacy and opt-out information.

This week we are joined by comedian Edson Montenegro. We talk about Groupon for people with the same name, bread napkins, full-contact golf, a hot air balloon water bottle, and more! We also figure out hat hair, and how to get a pringle at the bottom of the can. If you want to follow us you can find us at: Edson Montenegro - @edsonmountaineggroll Mia Faith Hammond - @miafaithhammond Leland Long - @lelandcomedy Charlie Dawson - @charliedcomedy The Idiots Catalog - @idiots_catalog And if you want to email us any questions, inventions of your own, or problems you want us to solve with inventions You can reach us at theidiotscatalog@gmail.com Thanks for listening!

Do White people shit brown ? Yup, that kinda ignorance this week… It might be time to stop betting against Lo in regards to basketball… just maybe, it’s Episode 58, you know we gone explain why ! We kinda sorta got to the bottom of the “Giannis is The most dominant” debacle , basketball season is closing out beautifully as we get closer to the finals. The NFL distances themselves anything related to Dogs, usually everything else can fly… Sherm added extra mayo AND ketchup to a mchicken (criminal) which led to us talking about strange food pairings we know of, what’s one of yours ? This a small blurb, for this week but the Episode quality is all the same, y’all know what to do man. TAP IN !!!!

We're back for the second half of our incredible conversation with Ian MacAllen, the author of Red Sauce: How Italian Food Became American, as we continue our quest to understand the evolution of “Red Sauce Italian,” - that unique cuisine born of the melding of Southern Italian tastes and American abundance. This week, in Part 2, we'll take the conversation even deeper to explore everything from the ingredients that we treasure to the Red Sauce standards that have gone the way of the Dodo. We'll discover which beloved Italian American family dish originally contained cow utters, how to differentiate between pasta and macaroni, how those famed pastas REALLY got their shapes, and learn about the strange era when the Italian government tried to ban pasta! We're also digging into some of the heirloom products Italian Americans created, and made our own, here in America, looking at lost recipes from Red Sauce days gone by, and uncovering two long lost classics that were once amongst the most famous spaghetti dishes in America… created for America's most famous Italian opera stars! And, as we always do here on the Italian American Podcast, we're asking the important questions… like how DID grated cheese and crushed red pepper become the ubiquitous Italian American table-side seasonings, and where do our cheeses come from, and why does it matter? It's the conclusion of one of our most popular episodes we've ever released, so tuck into a plate of your favorite Red Sauce specialty, and join us as we explore the unique creation that is Italian American cuisine!

Once in a long while, a book comes along and immediately qualifies as a “must have” in the Italian American home library. In Red Sauce: How Italian Food Became American, author Ian MacAllen has created one of those books! In this rollicking two-part episode, we're joined by this proud Italian American writer as he leads us in an exploration of the evolution of traditional Italian American cuisine, lovingly referred to as “Red Sauce Italian,” from its origins in Italy to its transformation in America into a new, distinct, and wildly popular cuisine. This week, in Part 1, we'll take a look at the fascinating social and culinary history exploring the integration of Red Sauce food into mainstream America alongside the blending of Italian immigrant otherness into a national American identity. We're looking for the “roots of red sauce” in Southern Italian cuisine, and how early Italian immigrants to America developed new recipes and modified old ones based on the new foods they found in America, and how they were able to introduce and eventually domesticate the staple ingredients they couldn't leave behind. We'll search out the origins of uniquely Italian American dishes like Penne alla Vodka, and examine the new fascinating history of how the earliest Italian immigrants brought the tomato into mainstream America… and why the differences in manufacturing between tomato paste versus canned tomatoes might explain how YOUR family recipes came to be distinct from those of other Italian American clans. And, we'll seek to answer the age old question: “Why do I add sugar to my sauce?" It's the first half of one of our most enjoyable episodes, on a topic we know every Italian American can agree on -- the unique brilliance of Italian American cuisine!

The Italian food many Americans grew up with — often called “red sauce” cuisine — is influenced by Italian traditions, “but it is not Italian food,” writes Ian MacAllen, author of “Red Sauce: How Italian Food Became American.” This distinction between Italian and Italian American food evolved from the story of Italian immigration to America — one where pizza and pasta ended up becoming synonymous with American food itself. The Bay Area's own wine, tomato sauce and cioppino stems from the legacies of the Italian American immigrants who brought their old-world tastes to California's vineyards and tomato fields. We'll talk about the legacy and culture of Italian Americans in the Bay Area today, from North Beach to Temescal's Colombo Club to San Jose's Chiaramonte's Deli.

New eps drop first on our Patreon! Restaurant soundtracks (11:33), Deli-Core vs Redaelli-Core (17:02), erotic thrillers (23:05) including "Jennifer's Body" (30:22), Forlini's, Bamonte's and Rao's (40:03), the Wheel of Guys (53:44), Coach K leaves the sport of basketball in deep shame (59:02), the far-right apparently hates sports now? (1:08:12), MVP race and tribal cheerleading (1:15:03), Lakers approach their 2022 endgame (1:28:44).

Is it time for your family to have some NEW Weekend Traditions?! We'll give you some fun ideas.How to make a REAL, Old World, Sicilian Red Sauce!The HOT streaming TV show that's getting a prequel, and Sam's got lots of Boy Band news in Music News.

Keep the WOW Wednesday. Tell you what that means and how it CAN make your day better.Mick Jagger is coming to TV, on a streaming service. Sam's got that in Music News. 3 ways to make a red sauce taste BETTER.

Light hearted episode ranting and rolling into your weeked.

Topics this week: charging kids as adults, work spouses, Star's Search (dating report) ============= We love hearing from you! Drop us a voicemail or send us your question/comment to thethreesomepodcast@gmail.com. Find us on Twitter @thethreesomepod, on Instagram @thethreesomepodcast, and on Facebook @the3somepodcast. Join our Facebook group (@thethreesomepodcast) and have fun with us. --- Send in a voice message: https://anchor.fm/thethreesome/message

Shardell Dues has worked for some of the best pizza makers in Portland, Oregon, but she's also spent time studying butchery - a skill few of her peers has. The result is Red Sauce Pizza, a fantastic little pizzeria in the charming Beaumont neighborhood.

For our final episode of season one of Cabana Chats, podcast host and Resort founder Catherine LaSota turns the spotlight on five members of the Resort community who are also wonderful writers in our Cabana Club membership program for writers! Victoria, Nicole, Ian, Jules, and Devin reflect on what community has meant to them and their writing over the past year, and their goals for the year ahead. About this episode's guests: Victoria Melendez is a writer based in Washington, DC. She writes at the intersection of spirituality, identity and current events. She recently won an Honorable Mention in the Medium Writer's Contest and her work has been quoted in the Washington Post. You can follow her writing on Medium here: https://victoria-tm.medium.com. Nicole Zhu is a writer and developer based in New York. Her stories and essays have appeared in Catapult, Eater, Electric Literature, and elsewhere. Her website is http://nicolezhu.io and you can subscribe to her biweekly newsletter at https://nicoledonut.com. Ian MacAllen is the author of Red Sauce: How Italian Food Became American. He is a writer, editor, and graphic designer living in Brooklyn. His website is https://www.ianmacallen.com, and you can follow his Red Sauce blog at http://www.redsauceamerica.com. Jules Chung can't stop thinking about women, gender, and family. She writes mostly fiction, lives in New Jersey, and shares her work at https://www.juleschungwriting.com. Devin Kate Pope is a writer paying attention to how people try and (sometimes) fail to connect with each other. She lives in Tempe, AZ, and online at @devinkatepope (Twitter and Instagram). Join the Cabana Club! Affordable monthly option available here. Discounted rate for writers from marginalized communities available here. We'd love to see you in our Artist's Way 12-week group course facilitated by Resort founder Catherine LaSota! This is a weekly live course via Zoom that begins January 24, 2022. Learn more and sign up here. Join our free Resort community, full of resources and support for writers, here: https://community.theresortlic.com/ More information about The Resort can be found here: https://www.theresortlic.com/ Cabana Chats is hosted by Resort founder Catherine LaSota. Our podcast editor is Craig Eley, with help from Jade Iseri-Ramos, and our music is by Pat Irwin. Special thanks to Resort assistant Nadine Santoro. FULL TRANSCRIPTS for Cabana Chats podcast episodes are available in the free Resort network. Follow us on social media! @TheResortLIC

See today's show notes over at Harvest Eating Chili Colorado is a simple dish made with beef (or pork), usually beef that is stewed in a mixture of rehydrated chilis with some onion, garlic, and a few simple spices. I use several dried Mexican chilis….Ancho and Guajilo chilies are rehydrated in hot water after being “warmed” up in a dry skillet. I used 4.25 lbs of chuck, 1 large white onion, 5 garlic cloves, 4 Ancho, and 5 Guajilo chiles along with about 5 cups of stock, 3 cups beef, 2 cups chicken. Takes about 3 hours 30 minutes to stew the beef. Serve with rice or on corn tortillas with radish, sour cream, raw onion and cilantro. You will be amazed at how tender and succulent it is and also how little heat it has. These chiles are not very spicy but have TONS of complex flavor. I hope you give it shot! Resources for this episode: Buy Harvest Eating Merch Enroll Now-Food Storage Feast Shop-Harvest Eating Store Harvest Eating On Telegram Harvest Eating on Mewe Harvest Eating on Instagram Harvest Eating on Facebook Harvest Eating Cookbook Harvest Eating Podcast Support Harvest Eating

Welcome to the NotAFoodie Holiday Spectacular! On this episode, Mike and Tom talk about: Steakhouses vs Italian restaurants for an old-school night out.  Everyone's favorite holiday beverage, "coquito"- different types, disgusting science experiments that involve it, and most importantly, where to find it. Amazing foodie (or NotAFoodie) holiday gifts- appliances, cookware, sauces, salts, olive oils, and books. Also, find out what Mike's go-to dish is to impress someone (that is not Italian food). They also discuss their new partnership with 2Cents, and app that lets you leave audio comments, and messages directly for the NotAFoodie team. You can download it here: https://www.2cents.audio/notafoodie

For true Italian Americans, love really can blossom over the exchanging of caponata recipes. For Scott Tacinelli and Angie Rito, a shared passion for the tastes of Italian American life didn't just lead to amore, but to marriage, a family, a Michelin-starred restaurant and their debut cookbook, Italian American, published by Clarkson Potter in October. Scott and Angie are the husband and wife chef team behind “Don Angie” in the West Village of New York City. Named one of Esquire Magazine's Best New Restaurants in America, this Michelin-starred modern Italian American restaurant is the couple's homage to the beloved red sauce joints of their youths. Of course, Don Angie is one of the toughest reservations to get in America, so the duo have brought their unique, forward-thinking take on Italian American classics to the people, with the recently-published cookbook that has created as much buzz as their New York hotspot! We'll hop on the mic with this talented team to discuss their particularly Italian American love story, how their reverence for the flavors of their childhoods earned them a surprising (to them at least) recognition from the world's top restaurant critics, and why they are so passionate about evolving the “red sauce” style that has come to mean so much more than just the food you eat at their restaurant. We'll share stories and secret ingredients, and even run down some of their -- and our -- favorite off-the-beaten-path Italian American red sauce spots! It's an episode filled with the sparks of kindred spirits, and one that will surely leave you hankering for a heaping plate of your favorite Italian American dishes! Click here to purchase your own copy of Italian American!

Gary Schiro had made plenty of his mother's recipes, but one Sunday morning-not long after his mother passed away-an attempt to make her traditional meatballs and sauce went wrong. Gary wished he could have called her. He wished that he had asked her how to make the recipe properly. Despite having seen her make it 900 times, he never did. This episode takes a look at time-honored family traditions, examines unanswered questions, and is an attempt to reconcile feelings of regret. Plus, a cookalong with Gary goes to show that you can make any family recipe your own without sacrificing meaning, comfort, or deliciousness. If you're hungry for more of this story, you can read the original essay “The Sunday Sauce I Watched Mom Make 900 Times, but Didn't Learn Until She Was Gone,” and find the accompanying recipe published by Food52. My Family Recipe is created by the Food52 Podcast Network and Heritage Radio Network, inspired by the eponymous Food52 column.

When Joelle Zarcone was growing up, her mom made bolognese sauce every Sunday. Even after leaving home, Joelle's mom would bring along her wooden spoon for visits, leaving her daughter's freezer well stocked with sauce. After unexpectedly losing her mother to illness, Joelle had to figure out how to make the sauce for herself for the first time. This story about family tradition, grief, and a mother's love touched many readers who share their thoughts in the second half of the episode.If you're hungry for more of this story, you can read the original essay Grief with a Side of Baked Ziti published by Food 52. My Family Recipe is created by the Food52 Podcast Network and Heritage Radio Network, inspired by the eponymous Food52 column.

In this episode, host Geoffrey Zakarian speaks with celebrity chef Jeff Mauro. Even though Jeff's large Italian-American family cultivated a lifelong love for great food, he initially latched onto his early aptitude for performance and comedy. The pair discuss the bumpy road to bridging those two professional skills, and reflect on their experiences hosting the Food Network show The Kitchen together.    Check out Jeff Mauro's new book, “Come On Over,” here: https://comeonover.com/the-cookbook/  For more information on "Four Courses With Geoffrey Zakarian" follow Geoffrey on Instagram here: https://www.instagram.com/geoffreyzakarian Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Today, we talk about healthier swaps you're going to love. We all want to enjoy our food but some things are worth swapping. And so, we're giving you some healthier alternatives that you'll still be able to enjoy – like pizza! HIGHLIGHTS FROM THIS WEEK'S SHOW: Get rid of margarine, go for ghee! Breakfast options:  Oatmeal: Swap the raisins for fresh fruit, and sugar for a sugar substitute or cinnamon Waffles & pancakes go with a protein mix like Kodiak  Choose omelette over pancakes or french toast Mix eggs and egg whites to save calories – and add veggies No fat options are usually lower calorie (swap with Light and Fit) Snack options:  Are you a chip monster? Choose Quest Chips or baked chips. Choose fruit like an orange over chips  Fresh fruit vs. a juice  Lunch/dinner options: Extreme! Wellness tortillas over bread (Think tortilla pizza!) No enriched bread – we like Dave's Killer Bread Skip the sweet deli meat and go for oven-roasted Skip the bun to save you some calories. Fajitas are better than Nachos (And get the dressing, butter, and sugar stuff on the side) Choose the leanest meat to cut down on fat and calories. Quest pizza, Amy's pizza, or Lean Cuisine if your family is having pizza Condiment options: Avocado or hummus vs. mayo Cauliflower tots over fries Pasta: Zoodles or spaghetti squash vs. noodles Cauliflower rice (but be mentally prepared guys!) Dessert options: Doughbar Donuts are soooo good! Buy individual candy vs. a bag  Fruit popsicle or halo top instead of ice cream Liquor options: Red Sauce vs. White Sauce Straight liquor vs. wine or flavored liquor Red wine over sweet white wines or dessert wines RESOURCES:  "As an Amazon Associate, I earn from qualifying purchases. Click to view our full disclosure."  Grab our special discounts on our Promo Codes page Kim & Kalee's BFF Sisterhood group Get the Full Show Notes at: https://kimandkalee.com/podcast/healthier-swaps/ Share your takeaways in our private Facebook Group, the BFF Sisterhood! https://www.facebook.com/groups/BFFSisterhood We also want your questions for next week's episode! Send them now - email team@kimandkalee.com  *** EPISODE CREDITS: If you like this podcast and are thinking of creating your own, consider talking to my producer, Danny Ozment. He helps thought leaders, influencers, executives, HR professionals, recruiters, lawyers, realtors, bloggers, coaches, and authors create, launch, and produce podcasts that grow their business and impact the world. Find out more at https://emeraldcitypro.com

Today, we talk about healthier swaps you're going to love. We all want to enjoy our food but some things are worth swapping. And so, we're giving you some healthier alternatives that you'll still be able to enjoy – like pizza! HIGHLIGHTS FROM THIS WEEK'S SHOW: Get rid of margarine, go for ghee! Breakfast options:  Oatmeal: Swap the raisins for fresh fruit, and sugar for a sugar substitute or cinnamon Waffles & pancakes go with a protein mix like Kodiak  Choose omelette over pancakes or french toast Mix eggs and egg whites to save calories – and add veggies No fat options are usually lower calorie (swap with Light and Fit) Snack options:  Are you a chip monster? Choose Quest Chips or baked chips. Choose fruit like an orange over chips  Fresh fruit vs. a juice  Lunch/dinner options: Extreme! Wellness tortillas over bread (Think tortilla pizza!) No enriched bread – we like Dave's Killer Bread Skip the sweet deli meat and go for oven-roasted Skip the bun to save you some calories. Fajitas are better than Nachos (And get the dressing, butter, and sugar stuff on the side) Choose the leanest meat to cut down on fat and calories. Quest pizza, Amy's pizza, or Lean Cuisine if your family is having pizza Condiment options: Avocado or hummus vs. mayo Cauliflower tots over fries Pasta: Zoodles or spaghetti squash vs. noodles Cauliflower rice (but be mentally prepared guys!) Dessert options: Doughbar Donuts are soooo good! Buy individual candy vs. a bag  Fruit popsicle or halo top instead of ice cream Liquor options: Red Sauce vs. White Sauce Straight liquor vs. wine or flavored liquor Red wine over sweet white wines or dessert wines RESOURCES:  "As an Amazon Associate, I earn from qualifying purchases. Click to view our full disclosure."  Grab our special discounts on our Promo Codes page Kim & Kalee's BFF Sisterhood group Get the Full Show Notes at: https://kimandkalee.com/podcast/healthier-swaps/ Share your takeaways in our private Facebook Group, the BFF Sisterhood! https://www.facebook.com/groups/BFFSisterhood We also want your questions for next week's episode! Send them now - email team@kimandkalee.com  *** EPISODE CREDITS: If you like this podcast and are thinking of creating your own, consider talking to my producer, Danny Ozment. He helps thought leaders, influencers, executives, HR professionals, recruiters, lawyers, realtors, bloggers, coaches, and authors create, launch, and produce podcasts that grow their business and impact the world. Find out more at https://emeraldcitypro.com

Trish interviews former news producer and author David Page about his life in news and creating the hit show, "Diners, Drive-Ins, and Dives," on the Food Network. He recently wrote the book, "Food Americana," which is all about the cuisine of America and how it came about. David tells stories from his former news days, the moment he got burned out, and what he decided to do next. After many show ideas to the Food Network that were turned down, the idea of doing a show on diners really hit home with the network's producers, and "Diners, Drive-Ins and Dives" was born. David also talks about his love of cooking, the best way to prepare lobster, the perfect roast chicken, and how he makes the best Jewish Italian red sauce in New Jersey.

This week on an all new The Horror Times Pod, Dan travels to NYC to reminisce on a stack of old movie theater tickets and try some of Tiana's fresh pasta! Listen wherever you stream your podcasts. 

Here it is. You will never make the same plain and boring red tomato sauce again. This will top all your favorite pasta dishes!  Beef, bacon, sausage and what else did she put in there?  Wait til the end for the secret recipe...Show me your love:My Books: https://www.amazon.com/Crow-Flies-Midnight-Husbands-Betrayal-ebook/dp/B00J2F8SBWMom's Poetry Book in Spanish:https://www.amazon.com/REFLEJOS-Sonetos-y-Poesias-Spanish/dp/1676003568Poetry:https://www.amazon.com/Crucified-Spirit-Collection-Tormented-Poetry/dp/1495923630Follow Me: https://www.instagram.com/rosanamod/  For Art Lovers:http://www.amazon.com/handmade/rosana-mod-shopFor Vintage Buffs:https://www.ebay.com/usr/rosanamodRead Me:https://hubpages.com/@rosanamodugnoLove the show?  Click below & thank you!https://paypal.me/RosanaMod?locale.x=en_USWant to be a Podcaster too? Click below:Buzzsprout - Let's get your podcast launched! Start for FREEDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.  Yay! Thank you in advance!  ;)

Twice Dead (1988) Category: Red Sauce 3/3 We finish off the Red Sauce category with Twice Dead. This gem features the ghost of a dead actor that's haunting a broken down mansion that really loves mannequins. Stick around for cheap pizza, a shotgun, and going out the way to explain small details. Enjoy -Crash and Burn

Teenage Mutant Ninja Turtles (1990) Category: Red Sauce 1/3 We start off the category Red Sauce tonight with the classic TMNT. Pizza and Blood are the main themes for this category and TNMT has more pizza sauce than blood sauce but that's not stopping us. Join us or the Foot Clan but either way it's all about Turtle Power!!!

Nick Anthony part 2, stories about his filthy jokes, filthy lifestyle and filthy "strippers" Follow us! @Jontillson @fuckcityusa @dwmgpod

Join Jurassic Jen, Rocco and Kevin Dewitt the twit, as they partake in a deep discussion about the World Wrestling Federation of old and the new WWE.  The cast shares their love for what Kevin calls, "Carolina Theater".  Rocco hired Special Guest, Josh Tariff, aka Christian Rosenburg whose been working in the  professional wrestling business for over a decade. You can find Josh on Cameo, which lets you book personalized videos from your favorite people. Hear how he got body slammed during one of his first matches as Referee.  Jurassic Jen was in "The Sleeper" this entire episode. Kevin was on crack. Enjoy some great banter about some of the all time greats and wrestling icons such as Macho Man Randy Savage, The Ultimate Warrior and The Undertaker. And hear about some of the newer guys on the scene such as Josh's good buddy John Morrison, The Miz, and Kevin Owens. Play along with the cast in a round robin tournament of some sorts called the "WWE Ultimate Quiz".  Learn the Pros finishing moves, and get corrected like Rocco on WWE Trivia.  This episode was a tribute to the world of wrestling, and we're all glad that WWE Smackdown and RAW are back!!    Follow us on instagram at  https://www.instagram.com/hollywoodlatenight/ Rocco https://www.instagram.com/roccolatenight/ Jurassic Jen https://www.instagram.com/jurassic.jen/ Kevin Mikel Dewitt https://www.instagram.com/kevin_motherfucking_dewitt/ SPECIAL GUEST: Josh Tariff https://www.instagram.com/josh_tariff/ Josh Tariff on Cameo https://cameo.app.link/nJo0GhdUKab?_p=c71129ca9a1c65f1e7038df8 WWE ULTIMATE QUIZ https://www.beano.com/posts/the-ultimate-wwe-wrestling-trivia-quiz Roccalta Commercial https://www.youtube.com/watch?v=Zi31K42WsVE Rocco and Jorge Garcia in Cyber Bullying PSA https://www.youtube.com/watch?v=8WRX7SMsxkk Rizzo Bro's Red Sauce https://youtu.be/DeUyTcjSibA Monster Insurance https://youtu.be/q_NF9g47xEs  

Jason Snell returns to the show to talk about the iPhone 12 and 12 Pro, the new iPad-Pro-style iPad Air, the remarkable state of the Mac, and David Letterman’s battery-shopping trip to CVS.

Ryan & Matt, and Eric continue the 2020 Team Projection Series where they will be going through every NFL team and breaking down each team with in-depth fantasy football projections & dynasty fantasy football implications. Topics Discussed:-What should their new name be?? -Haskins' cieling for fantasy football-How do we pivot from the Guice release-Is there anything past McLaurin

In this episode, I take plenty of time to wax nostalgic about the good ole days with Joshua Miranda, owner of both Blyth and Burrows and Via Vecchia in Portland, Maine. His work in the restaurant, night club, and hospitality business spans decades and has found him in New York City, Miami, and then finally back in Portland. Let's just say he was knee-deep in the game back when sporty wristbands were fashionable behind the bar. We talk about our shared experiences, mine being significantly dumber, working in night clubs, as well as the kind of restaurants we loved growing up (with an emphasis on Portland, obviously). We examine the ill-fated Portland Public Market, what went wrong, what went right, and the benefits of getting paid in wine. Did you know that the bar in Cocktail is based on a TGI Fridays? Well, we did. We sure did. Lastly, I provide one of my top tips to save money. Special Thanks to our sponsor, Speckled Ax Coffee in Portland, ME.  Please enjoy. You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher.  Also, Feel Free to SHARE, FOLLOW and RATE Us on iTunes! MANY thanks go to our sponsors:  Evan Williams Bourbon Lunazul Tequila Larceny Bourbon Coals Bayside Root Wild Kombucha Blyth & Burrows Hot Suppa Sanita Clogs Maine Food for Thought Tours Three of Strong Spirits Bob's Clam Hut Lil's Cafe The Old Port Sea Grill Speckled Ax Coffee The Highroller Lobster Co. Bissell Brothers Brewing   If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com Production and Editing by Chris Loughran and Doreen O'Donnell of No End Media.

Welcome back to our regularly scheduled podcasting! This week we sit down with John Reed, CEO of Bosscat Kitchen & Libations and much more, to talk about growing from one sports bar to 11 businesses across the US. John was gracious enough to talk about his sobriety, his struggles in the restaurant industry, surviving both hurricane Harvey and COVID-19 after opening up in the city of Houston, and so much more. Bosscat Kitchen https://www.bosscatkitchen.com/ Thank you to our partner Boerne Brand Hot Sauce for making this podcast possible, make sure you grab a bottle of their new Red Sauce today at https://www.boernebrand.com/

Live and direct from Pittsburgh, DC's Grandma Mary spills the secrets of her red sauce, then DC makes it with some spaghetti and hot Italian sausage, then DC and Haley eat it and talk about the grandmas of their lives

On this episode we have chef Matt Finarelli. He is an in-home culinary instructor and personal chef in the Washington DC area. Matt has also published a cookbook called Beyond the Red Sauce.In this episode:· We discuss some of Matt’s most popular classes· Marketing, Yelp and the pros and cons of Thumbtack· His spice company Ani Spices· Cocktails· The Ideas in Food 3-Minute Risotto· and so much more Recommended Books: Essentials of Classic Italian Cooking by Marcella Hazan, The Flavor Bible, Culinary Artistry, What to Drink With What You EatFavorite Kitchen Tool: Fish TurnerFavorite Culinary Resource: The Cook’s Thesaurus (Foodsubs.com)If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.You can follow us on Instagram: ChefsWithoutRestaurants, PerfectLittleBites, FreePZA, Pizza Llama, Matt Finarelli, JugBridge BreweryFor more info, find us on the web at:ChefsWithoutRestaurants.comChefsWithoutRestaurants.org Facebook PageFacebook Group Twitter YouTube

We've got reviews for all the movies this week. We have The Call of the Wild, The Lodge, The Traitor, The Assistant and Brahms: The Boy II! As always, thank you for listening!

// 0:00:00 – Red Sauce and Broth  // 0:05:22 – PAX South 2020 w/ Cuki  // 0:31:15 – Honorable Mentions  // 0:39:22 – Cuki's Top 3  // 0:46:01 – Scott's Top 3  // 1:31:12 – Neil's Top 3  Email: podcast@fancyramen.com Twitch: www.twitch.tv/fancyramentv www.twitch.tv/artie_strong_man www.twitch.tv/cukiskmilk www.twitch.tv/jayfrayallday

What are the elements of the perfect Italian red sauce joint, you ask? Great question: your two favorite morons Jesse McGrath and Wilder Shaw are here to answer that for you, in the form of an easy-to-digest, incredibly boring rubric. Tune into the show critics have hailed as "a podcast" to find out the Very Quite Lit, Very Pretty Good, and Very Not Quite Lit elements of Italian red sauce restaurants!POINTS OF INTEREST THIS WEEK INCLUDE:• Murder• Pope room• Haunted?• The good table See acast.com/privacy for privacy and opt-out information.

In our latest episode of Well, well… Rachel and Jor-El talk all things healthy eating! Have you ever been scrolling on Instagram and seen these perfectly curated smoothie bowls or sophisticated meal prep options? Yes, us too! But guess what, most people don’t eat like that regularly, not even those influencers themselves. Tune into this episode to listen to what works for Rachel and Jor-El, two people who have very different nutritional styles and execution but are informed by a shared philosophy. Learn how healthy eating translates into better mental health. Plus, get some insight into what fueling for long-distance running looks like for Rachel as marathon training season starts up.   Relevant posts on the subject:   Jor-El’s Easy Weeknight Meal: Eggplant in Red Sauce Health Chef Julia’s Tips on How to Store Summer Produce How Rachel Eats Healthy Don't forget to tweet or DM us your questions and feedback. You can reach us at @vivawellnessnyc, @rachelgersten and @jorelcaraballo on Twitter and Instagram. Don’t forget to leave a rating and review on iTunes!  

Welcome to episode 16 with your host this week, Lori Ann Bailey, who will be sharing the history of whisky along with some fun facts and examples of how everyone from kings to farmers love the malted libation. Have history, book or wine question you want us to answer in a future show?Email us! historybooksandwine@gmail.com This episode was paired with:Glenlivet Scotch and Jim Beam Bourbon Additional Research on Whisky: http://mentalfloss.com/article/30278/what%E2%80%99s-difference-between-scotch-whiskey-and-bourbon & https://www.whisky.com/information/knowledge/production/overview/types-of-whiskies.htmlLink to Whiskey Glasses by Morgan Wallen: https://youtu.be/FjBp30kjzTcCarol's Recipe for Whiskey Crab Soup: Ingredients Red Sauce: 1 cup olive oil 6 cups shredded carrots 3 cups chopped red onion 2 Tbsp dried basil 1/4 cup chopped garlic 1 #10 can diced tomatoes Soup Base: 3 cups flour 1 lb butter 1/4 cup chicken base 1/4 cup fish base 1 1/2 gallons of water Soup Ingredients: 3 1/2 cups Red Sauce 2 Tbsp Old Bay seasoning 1 Tbsp white pepper 1 cup lemon juice 2 Tbsp Worcestershire 2 Tbsp Tabasco 1/2 gallon heavy cream 1/2 cup Sherry 2 oz Jack Daniels 3 cups Dungeness crab meat  Directions Red Sauce: 1. Combine following ingredients in a large stock pot: olive oil, carrots, onions, basil and garlic. 2. Cook over high heat, stirring regularly, until carrots are tender, then add tomatoes. 3. Return to a boil, then remove from heat and let stand 5 minutes to cool. Puree mixture in blender until smooth. Soup Base: 1. Bring water to a boil in a large stock pot, and add fish and chicken base. 2. Return to a boil then reduce heat. 3. Melt butter for Roux in a sauce pan over high heat. 4. Add flour slowly to boiling butter. 5. Remove from heat and stir until smooth. 6. Add Roux to stock, mix well, cover and let cook over low heat 5 minutes. Soup: 1. Add all but last 4 ingredients to soup base and mix well. 2. Add cream, sherry, whisky and crab meat, stirring gently but well. 3. Slowly heat to serve to prevent from scorching. What I read this week:The Earl of Benton by Madeline Martin: https://amzn.to/2WjfLr9My book(available online where books are sold!):Highland Deception: https://amzn.to/2YKegQ9 Our Websites-- find our links to social media on our websites and sign up for our newsletters!Lori Ann BaileyEliza KnightMadeline Martin Follow History, Books and Wine on Social Media!Facebook:https://www.facebook.com/HistoryBooksandWineTwitter: @HistoryBksWineInstagram: @HistoryBksWine Stay tuned for our next shows!June 6th: Next Happy Hour - All About Wine!June 13th: Eliza Knight on BoudiccaJune 20th: Madeline Martin on Grace O'MalleyJune 27th: Lori Ann Bailey on Joan of Arc Support the show!https://www.patreon.com/historybooksandwineSupport the show

Crack Pies, CBD Burgers, and Charitable Chefs This week in food news is very drug-centric. Milk Bar has renamed its Crack Pie and Carls Jr. is releasing a 4/20 CBD Burger. Massimo Battura is working hard and feeding the homeless. After being slammed by critics for “Crack Pie” being offensive, Christina Tosi of Milk Bar has changed the foods name to Milk Bar Pie. Milk Bar is the second establishment this year to replace the phrase “crack” in their food, the first being HopCat, a large gastropub franchise in Michigan, they changed their “crack fries” to “galaxy fries”. The year is 2019, and even though the crack epidemic has softened up, there are still thousands of people addicted to crack, and it is not something to make light of. Source Fast Food Chain Carl’s Jr is releasing a CBD infused burger for one day to test it out and see if there is a demand. Tom predicted that a fast food chain would put a CBD infused item on their menu back in January. Carl’s Jr is only releasing the burger for 1 day(4/20, obviously) at one location(Denver, obviously) to see if it is something that they should pursue for the rest of the country. Source Massimo Battura was nominated as one of one Time Magazine’s 100 most influential people of 2019. He has started community kitchens all over the world that serve restaurant quality food and feed the homeless, refugees, and the food insecure. Feeding the food insecure is a big topic for this episode, as we interview Matt Jozwiak, the President of ReThink Food, an organization that dedicates themselves to feeding the food insecure. Source An Ode To The Red Sauce Joint This week Bon Appetit put together one of the most comprehensive pieces on Italian- American Cuisine. They titled their work Red Sauce America and put together over a dozen different articles addressing all sorts of Red Sauce culture from Six Degrees of Chicken Cutlets, to Everything You’ve Ever Wanted To Know about Rao’s, and even the History of Buca di Beppo Tom and I talk about our favorite Red Sauce joints, the difference between Italian and Italian-American food, and what how both of our death row meals are Red Sauce dishes. Tutto Bene translated to Everything Good, but more importantly, was the restaurant of my childhood. My father’s office was across the street from them and to this day is still probably where I’ve had the most meals of my life.  Chicken Parmigiana, Veal Scarparella, Veal Sorrentino, and of course the Baked Clams. Writing this has me salivating over the memories of dipping crunchy bread into the leftovers of the baked clam tray, the oil, lemon, butter, parsley, and breadcrumbs. This is a visceral experience that can only be replicated at Red Sauce joints In Italian Cuisine Pasta is not a side dish. It is its own course to be respected and appreciated. I think that this is something that Italian-American cuisine gets wrong. I understand how inexpensive pasta is, but to offer it as a complimentary side dish cheapens it.  Pasta’s potential is limitless and can go toe to toe with any type of dish. To quote The Big Night “Sometimes the spaghetti likes to be alone” Matt Jozwiak and Rethink Food Tackle The Problem of Food Waste in NYC Sign up to Subscribe and Donate to Rethink Food NYC According to Feeding America, there are 42 million people facing hunger in the United States, with 1.4 million being in New York City alone. Astonishingly, research shows about 40% of the food produced in America today goes to waste; this is equivalent to 70 billion tons. Our goal is to make sure the wholesome excess food gets to hungry mouths. Rethink Food NYC Inc is a non-profit organization working to recover nutritious excess food to provide low or no-cost meals to New York City families in need. They transform unused food from grocery stores, restaurants, events, and corporate offices into ready-to-eat, nutritiously dense meals that are delivered to local human service organizations in New York City. With the initiative to run a community kitchen, their top chefs can both serve their community while developing entrepreneurial and leadership skills to help students establish an education that they will carry with them into future careers. Rethink Food NYC Inc goes beyond meals by using food as the tool to promote poverty solutions, participate in nutrition education, and convene food policy events. After learning about the Rethink Food mission I reached out to its Founder and President Matt Jozwiak and asked if we could have him on for an interview. We lucked out and he came to visit us in Greenpoint to talk all about what Rethink Food is doing to help food insecurity in NYC. Besides being one of the most impressive people I have met, Matt is also one of the most impressive chefs. He has trained at Noma, Alinea, and most recently Eleven Madison Park. He and his team tackled all the issues of restaurant food waste and food insecurity one by one to develop Rethink Food. I asked Matt if he needs more volunteers, more restaurants to partner with, or anything else. He told me no, they just need more donations. So once again, support the end of food insecurity and donate to Rethink Food. Sign up to Subscribe and Donate to Rethink Food NYC

Join your intrepid hosts Dario Gonzalez and Chris Honeywell as they spend some QUALITY TIME in Italy! What other podcast serves you up all you can eat PASTA and PARLIMENTARY PORN? Find out where RED SAUCE and DIRTY STUFFED ANIMALS intersect in this OLIVE OIL soaked episode!

Join your intrepid hosts Dario Gonzalez and Chris Honeywell as they spend some QUALITY TIME in Italy! What other podcast serves you up all you can eat PASTA and PARLIMENTARY PORN? Find out where RED SAUCE and DIRTY STUFFED ANIMALS intersect in this OLIVE OIL soaked episode!

Pasta in red sauce, sea bass and broccoli

Hilopites, the traditional Greek pasta, with chicken in a rich tomato sauce is a winter favorite which can be enjoyed all year round! Angela Nikoletou has the recipe. - Νοστιμότατο κοτόπουλο κοκκινιστό με χυλοπίτες με τη συνταγή της 'Αντζελας Νικολέττου. Η 'Αντζελα χρησιμοποιεί τις δικές της χυλοπίτες για το πιάτο αυτό, αλλά μπορείτε να βρείτε έτοιμες χυλοπίτες στα καταστήματα και σε ορισμένα σούπερμαρκετ. 'Ενα απ΄τα αγαπημένα πιάτα του χειμώνα!

This week after a mild panic about not managing to organise an interview I speak to Dan Townley. He's not only the self appointed saviour of the podcast, but you may well be woken up by him on 6 Towns Radio. And even though he's a Man United supporter who has RED SAUCE on his oatcakes you'll love hearing how passionate he is about Stoke on Trent. Intro music credit The Big House by Jason Shaw used under Creative Commons license. See acast.com/privacy for privacy and opt-out information.

Shardell joins me to discuss turning around a local pizzeria in her neighborhood. Mentioned In This Episode: Smart Pizza Marketing Mastermind Smart Pizza Marketing Email (the best email) SPM Marketing Platform SPM Marketing For Restaurant Facebook Group Thanks For Listening Thank you for taking the time to listen to this episode. I hope that you have found it to be valuable. If you have a question or comment you can email at Bruce@smartpizzamarketing.com  Like us on Facebook too for updates and interesting marketing articles Leave us a quick Review  If you did find this information valuable it would be awesome if you could share it using the social media buttons on the side of the post. Also, please leave a quick review on Itunes or Stitcher… would really help

Maybe one of the longest times we ever stayed on track. The mothership Connection. Best Mexican Food. Green or Red Sauce. The best and worst Batman. Native American music influences. Why Jason likes Kevin Hart and Franklin cant stand him. A little bit about naked and Afraid and Kenny Chesney.

Episode 4: Instant Pot Polenta and the Best Red Sauce Kate gets ambitious with her Instant Pot and makes a double batch of polenta while Betsy explores her interpretation of a legendary red sauce. We also make a great weeknight combo of pan-seared tilapia and roasted green beans with fresh garlic. Rounding out the week, we cook a veggie-friendly Polenta Florentine that would make a nice dinner to have when friends are over. In the smorgäsbȯrd we talk about a family tradition that has roots in our German heritage and is an Instagram darling.    This week we cooked... Pan Seared Tilapia : All Recipes and Roasted Green Beans with Fresh Garlic: Epicurious This is less a recipe than two techniques. Pan seared tilapia is a quick and flavorful way to serve fish. Roasting green beans deepens their flavor and makes a workhorse vegetable a little special for a weeknight. Tips: Start your oven ASAP. Get the temperature up, then throw in the green beans. You can sear the tilapia in about 10 mins so make sure your green beans get a head start. If your fish is frozen, you can thaw quickly using a hot water thaw- place your fish in a sealed plastic bad and submerge in hot water, changing the water frequently. Make sure you cook the fish soon after thawing- do not hold in the refrigerator.   Polenta Florentine: The Kitchn Florentine usually refers to a dish with spinach in some form or another and in this recipe is combined with a luxurious bechamel sauce. Creamy sauce and spinach with a baked polenta makes this a recipe for the comfort food files.   Tips: Make 2 cups of dry polenta using the Instant Pot polenta recipe (using 8 cups water) and reserve half of it for the Polenta Florentine. Spread the hot polenta on a greased or silicone lined half sheet tray and cut into squares when cool. Tile into a baking dish and you’re ready for Polenta Florentine. This is a completely satisfying vegetarian main dish but one could successfully add cooked, crumbled italian sausage with the spinach. See the additional show notes for side salad ideas.   Marcela Hazan’s Tomato Sauce: NYT Cooking and Instant Pot Polenta: Bon Appetit This simple tomato sauce is the darling of many a food blogger. For good reason! Marcella Hazan was a groundbreaker for Italian cooking in the US. This particular recipe is short on ingredients yet long on flavor. Making polenta in the Instant Pot is a convenient way to make polenta without standing at the stove. Tips: Make a double batch of polenta with two cups of dry polenta and eight cups of water in the Instant Pot (or on the stovetop, just make sure you have a big enough saucepan). When the polenta is done, pour half of it onto a silpat (if you have it)  or lightly greased sheet pan. Chill in the fridge for an hour or so. Use a 2 1/2 inch or so round cookie cutter to cut out rounds or just cut into 2 inch squares. Tile the polenta in an 8 inch baking dish- about 5-6 pieces in three rows. Don't throw away the scraps! Tuck them underneath and around the bigger pieces. Cover the pan and pop in the refrigerator until you are ready to make polenta florentine. Don't skimp or substitute - the recipe works just as written. (I’m especially talking about the butter- it’s essential in this amount. From the Smorgäsbȯrd: Inspiration for Dinner Sandwich Boards Saveur: Build a Better Cheese Plate All about our inspiration: the Swedish Smorgasbord Instagram Cheese-y Things to Follow @thecheeseboard (all cheese boards, all the time) @saveurmag (food magazine with cheese boards, sometimes, but gorgeous pics) @cowgirlcreamery (creamery out of California...so good) @wisconsincheese instagram (the Wisconsin milk marketing board but these Wisconsin girls can’t help but put in a plug…) Additional Show notes: Salads to eat with the Polenta Florentine Radicchio Salad with Walnuts Radicchio and Rocket (Arugula) Salad Green Salad with Oil and Vinegar   Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner S

Red Sauce Pizza, in the old Bob's Rocket Pizza building with the upside down pizza sign, was the destination for the B this weekend. Yes, we finally got around to checking out the progressive pizza joint in NE Portland's Beaumont-Wilshire neighborhood. So check them out we did and check them out you should. Listen in for the full review. On this episode we're talking Solo: A Star Wars Story's brand new teaser trailer as well as Rian Johnson, DB Weiss, David Benioff, Game of Thrones and the future of Star Wars. We've also got all sorts of opinions, news & info on stuff such as Altered Carbon, Tin Star, The Alienist, Alias Grace, Crashing Season 2, Dirty Money, The Little Hours, Black Panther, Everything Sucks and tons more. Links: Red Sauce: http://www.redsaucepizza.com/ Momentum Studios: http://www.zebdak.com Heaven Noise Recordings: http://heavennoise.com/

Red Sauce Pizza, in the old Bob's Rocket Pizza building with the upside down pizza sign, was the destination for the B this weekend. Yes, we finally got around to checking out the progressive pizza joint in NE Portland's Beaumont-Wilshire neighborhood. So check them out we did and check them out you should. Listen in for the full review. On this episode we're talking Solo: A Star Wars Story's brand new teaser trailer as well as Rian Johnson, DB Weiss, David Benioff, Game of Thrones and the future of Star Wars. We've also got all sorts of opinions, news & info on stuff such as Altered Carbon, Tin Star, The Alienist, Alias Grace, Crashing Season 2, Dirty Money, The Little Hours, Black Panther, Everything Sucks and tons more. Links: Red Sauce: http://www.redsaucepizza.com/ Momentum Studios: http://www.zebdak.com Heaven Noise Recordings: http://heavennoise.com/

Kevin and Tom draft their fantasy teams and dive into the Season 15 premiere. Who went No. 1? And should you help a fellow Top Chef if it isn’t team play? Is this season too nice? 01:00- Rock, Paper, Scissors for 1st pick 02:00- Pick 1 09:00- Elimination Challenge Winners statistics 10:15- Confidence impact on Top Chef competitors 11:20- Pick 2 announced by David Stern 12:30- Ballsiness in dish choice 13:40- Helping other Competitors 17:00- Pick 3 18:40- Pick 4 19:50- Why do people do Top Chef after “Making it” 22:20- Specific Skills for Top Chef vs Real Life abilities 24:40- Pick 5 27:00- Pick 6 28:30- Winning Quickfire wins as a future predictor 30:20- Pick 7 32:05- Pick 8 32:30- Michelin Stars 33:40- Cooking Pedigree 34:30- Red Sauce and Pizza 36:20- Pick 9 37:50- Pick 10 38:45- Pick 11 39:40- Purple Potatoes(Pack your Knives hack of the week) 41:05- Pick 12 42:20- Pick 13 43:30- Pick 14 44:40- Pick 15 45:30- Pick 16 46:30- Pick 17 47:15- Episode 1 closing thoughts 47:40- This seasons Villain 48:40- Recurring Mistakes by competitors 49:35 Top Chef Strategy 52:20- Scoring System

In this episode we're joined by Craig Moran, online sketch comedy creator and serial funny man. Red Sauce Productions: https://www.facebook.com/Redsauceproductions/ Fellow Passengers facebook: https://www.facebook.com/fellowpassengerspodcast/ twitter: https://twitter.com/Fellowpodcast instagram: https://instagram.com/fellowpassengerspodcast Produced By: http://www.displacestudios.com/ For all enquiries email: fellowpassengerspodcast@gmail.com

On this episode of My Darling Vegan, I sit down with Veganizer's, Waz Wu and Owner of Red Sauce Pizza, Shardell Dues. We talk about the important role that restaurants play in the vegan movement, the unsustainability of eating meat, and how vegans can make a change by asking for more plant-based options at their local restaurants.

On this episode of My Darling Vegan, I sit down with Veganizer's, Waz Wu and Owner of Red Sauce Pizza, Shardell Dues. We talk about the important role that restaurants play in the vegan movement, the unsustainability of eating meat, and how vegans can make a change by asking for more plant-based options at their local restaurants.

The Premier League is back, which is lucky for The Kickabout – there would be too much waffle otherwise right? Ahem. 3rd Kits get the Johnny & Gav treatment this week, plus there's a visit to the Strip Advisor, this week with a space theme. All the usual bits too - Back In Black, more of your great Mexican Handbags - keep them coming in to kickabout@radiox.co.uk - What's On, and The Meat Locker. You can hear The Kickabout live on Radio X from 11am every Saturday, and if you want to take the boys Around Your Ground or introduce them to your mates in the Sunday League Of Extraordinary Gentlemen then get in touch on kickabout@radiox.co.uk

Do you have a favorite sausage? Then we have an idea for an easy dinner.  You know that tube of polenta on the supermarket shelf? Pull the meat out of the sausage casings and brown it in a skillet. Layer the bottom of a baking dish with jarred red sauce, then thick slices of the polenta, and lots of grated pecorino romano cheese. Repeat with a second layer and more sauce and cheese, and bake it in the oven for 30-45 minutes. Italian winter comfort food for weeknights or for company. Photo: urbanfoodie33/Flickr, creative commons The post Tube Polenta Bake with Sausage, Red Sauce & Cheese appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Platty is initially unsure if the trek out to Williamsburg will be worth it, but once he gets his bearings, he and Alan are greeted with overflowing dishes of next-wave Italian home cooking from chef Albert Di Meglio, owner of the brand-new restaurant Barano. Open just over a month, Barano exemplifies the latest wave of innovation in Italian cuisine: classic family recipes polished with the virtuosic finesse of master craftsmen like Di Meglio, who positively bowls our heroes over with plate after plate of his creations.

#84 - As we see in the New Year we discuss Brown v Red Sauce, foods we hate, celebrities with our own names, Rocket League and so much more!

Chicken Enchiladas with Green Sauce - Let me take you to the rich, luscious world of the Enchilada. Topped with many a sauce, filled with many an ingredient, this Mexican tradition has found a home in many a firehouse and now your's. In this episode we discuss the color verde, freezing block cheese and that female firefighters are hungry too. For more, including the recipe, please visit www.thefirehousechef.com.

A clip from Danny Baker's Sausage Sandwich Game on 5Live when the master becomes a little colour blind.

Clip from the Finance Bill debate on taxing the humble sausage sandwich - used for Danny Baker's Sausage Sandwich Game.

HotSauceMinute 001 - Pickapeppa Hot Red Sauce HotSauceMinute 001 - Pickapeppa Hot Red Sauce http://pickapeppa.com - Original review on HotSauceDaily.com is here: http://hsd.to/pickapeppared

Join us on June 5, 2024, for a flavorful journey as Destination Celebration commemorates National Ketchup Day and National Moonshine Day. Dive into the iconic taste of ketchup, exploring its origins and versatility as a beloved condiment. Then, embark on a spirited adventure with moonshine, learning about its storied history and modern resurgence. Hosts Marlo Anderson and Latoya Johnson invite you to join the festivities and raise a glass to the flavors of Americana on Destination Celebration.