Podcasts about Roast chicken

Gretchen Lowe's take on her mum's slow-roast classic uses a faster, high-heat method for crispier skin and a fresh, vibrant parsley stuffing to balance the richness.

"I'm not really up on my royal history" - Tom Parker BowlesHow do you make food your job without having to cook it? Well you become a food writer and critic (and all time lover of food) like Tom Parker Bowles, who says “I loved eating and could just about string a sentence together, so I thought I could write about it...I was rubbish at everything else.”

On the menu; diabolical boarding school food, mum's roast chook, and all of the chillies Like this? Tell your friends about it and listen to the full episode - out tomorrow!Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

The PathPod, originally championed by Mr. Magsino, has always been a platform for the genuine voices of our school – capturing real perspectives on College life, culture, and the unique characters that make our community shine. Now, as it turns the page to a new chapter, we're excited to continue this tradition, because the voices of our community truly matter! Guest-starring three heroes of the Pathways universe – Mr Pender, Miss Shrestha, and Miss Makari – this episode is a celebration of passion, purpose, and personality! Join us as we dive into the kind of teachers we aspire to be, debate our ultimate movie snacks, and reflect on the highlight reel of our journey so far. Expect laughter, insight, and a whole lot of heart from this trio.

On the show today: The latest ChatGPT media gaffes, Hailey Bieber's Vogue cover, Justin Bieber's Instagram caption, reported financial straits in Bieberland, Brooklyn and Nicola Peltz Beckham's dinner with Meghan and Harry, Kris Jenner's facelift, Lauren Sanchez's bachelorette, and more. Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

Buongiorno! Welcome to the start of a new culinary journey where we mix the world of wrestling with the catering table.  The Backbone FOOD Network brings you the meals and stories from the 2000 cookbook Can You Take the Heat by Jim Ross & The WWF Superstars.  This episode, Chef Keithie roasts up some of JR's Chicken and The Bulldog's Garlic Butter Green Beans. Does it taste as good as it looks?  Come find out. Mangiare la mia famiglia

In an attempt to bring you content with more substance, we eat roast chicken, shrimp, eggs, and Diet Coke before discussing The Substance. Is it a comedy or horror? Is it good or bad? Is it real or a dream? We have no idea, but we have a good time trying to figure out what is going on. Like the Diet Coke, Blake and Jose may have drunk some of the substance and Brandon is having none of it.

We kick of the new year with 2025 Food Trends Highlights // Makini Howell, Chef-Owner of Plum Bistro, introduces her new cookbook:  Simple Goodness: No-Fuss Plant-Based Meals Straight from Your Pantry // We’re diving into Hearty Winter Soups // Sam Spillman of Caffe Vita shares New Pours for the New Year // We talk Roast Chicken // Llance and Lori Kezner, co creators of Millie’s Sipping Broth, discuss how they’re redefining savory sipping // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!!

La pareja narró en el Show de los Lunáticos de Súper Tokio Radio las anécdotas de su llegada a Japón y sus inicios en el mundo de la cocina.  La entrada Podcast: «Los peruanos somos innovadores», la historia de Inka Roast Chicken se publicó primero en Super Tokio Radio.

Welcome to Two Blokes From Blighty. On most podcasts you will find an episode description in this part. At 2 Blokes, we try and keep you on your toes, its time for you to put those toes up and enjoy a lovely meal, here is a hearty recipe for you in the lead up to ChristmasChristmas Roast Chicken with Cranberry Sauce and Root VegetablesIngredients:For the Roast Chicken:1 whole chicken (about 4-5 pounds)4 tablespoons olive oil2 tablespoons butter, melted1 lemon, halved1 bunch of fresh rosemary4 garlic cloves, mincedSalt and pepper to taste1 cup chicken brothFor the Cranberry Sauce:2 cups fresh cranberries1 cup orange juice1/2 cup sugar1/4 teaspoon ground cinnamon1/4 teaspoon ground clovesFor the Root Vegetables:4 large carrots, peeled and cut into chunks3 parsnips, peeled and cut into chunks2 large potatoes, peeled and cut into chunks2 tablespoons olive oilSalt and pepper to taste1 tablespoon fresh thyme, choppedInstructions:1. Preheat the Oven:Preheat your oven to 375°F (190°C).2. Prepare the Chicken:Remove the chicken giblets and rinse the chicken inside and out. Pat dry with paper towels.Rub the chicken all over with olive oil, then drizzle with melted butter.Season the chicken generously with salt and pepper, both inside and out.Stuff the cavity with the lemon halves and rosemary bunch.Place the chicken in a roasting pan. Add the minced garlic around the chicken.Pour the chicken broth into the bottom of the pan to keep the chicken moist during roasting.3. Roast the Chicken:Roast the chicken in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C) and the juices run clear when you cut between a leg and thigh.Baste the chicken with the pan juices every 30 minutes to keep it moist and flavorful.If the chicken skin is browning too quickly, cover it loosely with aluminum foil.4. Make the Cranberry Sauce:While the chicken is roasting, prepare the cranberry sauce.In a medium saucepan, combine the cranberries, orange juice, sugar, cinnamon, and cloves.Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for about 10-15 minutes, or until the cranberries burst and the sauce thickens.Remove from heat and let cool to room temperature.5. Roast the Root Vegetables:Toss the carrots, parsnips, and potatoes with olive oil, salt, pepper, and fresh thyme.Spread the vegetables out on a baking sheet.Roast in the oven (you can do this simultaneously with the chicken if there's space) for about 35-45 minutes, or until the vegetables are tender and golden brown, stirring halfway through.6. Serve:Once the chicken is done, let it rest for about 10-15 minutes before carving.Serve the roast chicken alongside the roasted root vegetables.Spoon the cranberry sauce over the chicken or serve it on the side.Enjoy your hearty Christmas meal with family and friends! Hosted on Acast. See acast.com/privacy for more information.

Satellite Sisters BONUS: In Lizness School Episode 6, Liz does her Life Transition Reflection and she likes it! Plus two death-defying wellness activities - pickleball and a hike in the redwood forest. In Liz's LTR, she explains her Cooking With Liz live Facebook show during the pandemic. Here she makes Ina Garten's Roast Chicken: https://youtu.be/Ghq-vZUM-4w?si=LWUy3T_V1xstCGoP It's Lizness not business this year for Liz Dolan as she starts her year as a Fellow at Stanford University's Distinguished Careers Institute. Start at Episode 1 if you are new to Lizness School. Liz's producer and millennial mentor Leah Sutherland gives her additional assignments about how to take it all in. Meditation apps are involved. For more on Liz Dolan, go to LinkedIn For more on Liz's work in podcasting, go to Satellite Sisters Follow Lizness School on all podcasting platforms including Apple Podcasts and Spotify. On Instagram, follow the show at https://www.instagram.com/liznessschool/ and follow Liz at https://www.instagram.com/satellitesisterliz/ To email Lizness School with your own questions/thoughts/suggestions for Liz, use liznessschool@gmail.com. The Distinguished Careers Institute is a unique program for late career people. Fellows are graduate students at the University, able to take classes in any area. Complete information here. Learn more about your ad choices. Visit megaphone.fm/adchoices

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.

Aisling Larkin, Mindful Eating Coach and TV Chef joined Kieran to look at how you can make the most out of a roast chicken!

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Find the recipe at goodfood.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

Reposted from Let It Rip: The Bear 'Cast, which you can find and subscribe to at: podcastica.com/podcast/let-it-rip-the-bear-cast —We made a chicken, we named some chefs and talked about the Smashing Pumpkins.Articles we discussed…https://www.cbr.com/the-bear-jon-bernthal-best-guest-star/https://english.elpais.com/culture/2024-08-21/liza-colon-zayas-from-the-bear-the-backbone-of-the-united-states-has-always-been-black-and-brown-people.htmlhttps://www.hollywoodreporter.com/tv/tv-features/the-bear-gillian-jacobs-interview-season-three-1235935286/https://www.bonappetit.com/story/chef-cameos-the-bear-season-threeWhat we cooked…https://www.masterclass.com/articles/how-to-truss-a-chicken-with-chef-thomas-kellerhttps://www.alisoneroman.com/recipes/anchovy-butter-chicken-with-chicken-fat-croutonshttps://www.rivercottage.net/recipes/potato-dauphinoisehttps://cooking.nytimes.com/recipes/1024345-white-chicken-chiliAwesome Edmonton culinary shopshttps://knifewear.com/pages/edmontonhttps://silkroadspices.ca/All the music from The Bear can be found at this Radio Times articleMusic is Jump to the Top and Grizzly by Leva. Podcast artwork by the amazing Randy Stevenson.Next up: we're going to make an Italian Beef and we'd love to answer your questions.You can email or send a voice message totalk@podcastica.comOr check out our Facebook group, where we put up comment posts for each episode, atfacebook.com/groups/podcastica

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Find the recipe at goodfood.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join host Samuel Goldsmith for an insightful conversation with world renowned chef René Redzepi and multi award winning food writer and editor Matt Goulding to discuss their new project, the Apple TV+ series 'Omnivore.' Discover how the series delves into eight everyday ingredients to explore the magic and significance of food. René and Matt also explore their culinary histories and their unique perspectives on food and cooking. From tales of international pop-ups to the creation of the series and its inspiration from nature documentaries, this episode offers a rich dive into the cultural and emotional landscape of food. And, of course, we find out their favourite dish and hear their cookery confessions. https://apple.co/3SQw0Ic Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week's midweek meal inspiration of easy eats revolves around using up the left overs from the Sunday roast. 

Nick Mohammed is a comedian, writer and actor. In the UK, he is best known for his character Mr Swallow, who he developed more than 20 years ago. Nick played Nate in the hit series Ted Lasso, opposite Jason Sudeikis, earning him Emmy nominations for Outstanding Supporting Actor In A Comedy Series in 2021 and 2022. He created, wrote, executive-produced and co-starred in Sky One's Intelligence, alongside David Schwimmer, and is here to talk about playing Billy Blind in Disney+'s Renegade Nell, written by Sally Wainwright. In this episode, Angela cooks up a real crowd pleaser. It's a delicious one-pot spiced roast chicken with saffron rice with a side of green beans and hazelnut crumb, which she says is one of her favourite Dish recipes so far. The experts at Waitrose pair the meal with an O'Leary Walker organic riesling from Australia. Conversation kicks off with some kudos, as Nick and Angela congratulate Nick for being the first guest to run to a Dish record. Angela enjoys an in-depth chat about her favourite show and Nick reveals the origin story of alter-ego.  Just so you know, our podcast might contain the occasional mild swear word or adult theme. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer in a future episode. Dish is a S:E Creative Studio production for Waitrose Learn more about your ad choices. Visit podcastchoices.com/adchoices

Anelisa Lamola joins us for Episode 11!What's on the plate:Setting the Atmosphere. Nostalgia & First Impressions. Aperol Spritz, Hold the Spritz. Chicken Soup. Chilli Complexities. South African Blend. Family Matters. Xhosa Culinary Traditions. Meat Meat Meat. Sunday Soul. Homestyle Meals. Mango Juice. Roast Chicken. Baked Shoulder of Lamb with Thyme & Mint. Lamb Gravy. Carrot & Bean Salad. Potato Salad. Hold the Mushrooms. Beetroot Salad. Grandma's French Influences. Exploration & Creativity. Listening to the Universe.MediaSearch 'Anelisa Lamola' in the search engine of your choiceInstagram & Twitter: @anelisalamIMDB: https://www.imdb.com/name/nm6419984/Lick the Plate's Instagram and TikTok: @licktheplatepodcastCameron's Instagram and TikTok: @cbjartslicktheplatepodcast@gmail.comInstrumentals, mixing & mastering of the theme Song "Lick the Plate" courtesy of Adam FarrellAdam's Instagram: @farrell33aAdditional Music & Sound Effects - Music provided by https://slip.streamTrack: "Glass Pour Clank 02"Download / Stream: https://slip.stream/tracks/362c52b1-640e-4b79-b5ca-02dedd248603?utm_source=attribution Hosted on Acast. See acast.com/privacy for more information.

Chef Stu is joined by the endlessly entertaining Anna Roisman. They'll spill the tea on the latest RHOBH shake-ups, share the do's and don'ts of restaurant etiquette, and dive into the deliciousness of Cinco de Mayo celebrations. Anna claims the title of "Soup Queen" Plus, don't miss Chef Stu's ultimate tips for roasting the perfect chicken. Tune in for your weekly dose of giggles and gastronomy! Chef Stu Social - send your questions for “Kitchen Quick Fix” Instagram: https://www.instagram.com/chefstuartokeeffe/ Facebook: https://www.facebook.com/chefstuartokeeffe Youtube: https://www.youtube.com/chefstuartokeeffe TikTok: https://www.tiktok.com/@chefstuart?lang=en Chef Stu's Cookbooks & Seasoning:  Quick Six Fix - https://amzn.to/49zVeB0 Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - https://amzn.to/49A8UMi Chef Stu Lovely Seasonings - https://amzn.to/49M7Gxc Anna Roisman: https://www.instagram.com/annaroisman Big Wig Podcast: https://podcasts.apple.com/us/podcast/big-wigs/id1663351738 This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

Why do players deny true stories that have been broken by the media? Where is the pressure level at Souths? Has Des Hasler lost his touch after the Titans tough start? Is Leichhardt Oval doomed? Which clubs are going to Las Vegas in 2025? And Vale Ian Heads? Those questions and more will be answered (or attempted to) by our journos Danny Weidler, Michael Chammas and Adam Peacock. Subscribe on LiSTNR: https://www.listnr.com/podcasts/footy-talk-rugby-league-podcast Subscribe on Apple Podcasts: https://link.chtbl.com/FootyTalkRLApplePodcasts Subscribe on Spotify: https://link.chtbl.com/FootyTalkRLSpotifySee omnystudio.com/listener for privacy information.

Confirmed by staff! If you want to score a free roast chook from Coles you need to hear this!Subscribe on LiSTNR: https://play.listnr.com/podcast/nick-jess-and-duckoSee omnystudio.com/listener for privacy information.

Reggie Watts is the best kind of weirdo: a comedian, musician and beat-boxer who spent eight years as the house bandleader for The Late Late Show with James Corden. His new book, Great Falls, Montana, is a coming-of-age memoir that proves Reggie's been cultivating his own brand of oddball humor since he was a teenager.    Reggie grew up with a French mom, eating escargot on special occasions, so we go deep into the fascinating world of heliciculture: snail farming! Only two people in the entire United States raise snails for food, and host Rachel Belle chats with them both. The farmers at Peconic Escargot on Long Island and Little Gray Farms escargots in Washington insist their fresh, thoughtfully raised snails are miles better than the canned stuff served in most restaurants.    Plus, Reggie explains what a “lefthanded latte” is and waxes poetic about monkfruit sweetener.    Follow along on Instagram! Sign up for my free (or paid!) newsletter!Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

Road Trip time!! We took What to Drink on the road to the Napa Valley to interview industry legends Barbara & Bruce Neyers, owners & founders of Neyers Vineyards! The married duo recounts the story of their journey into the world of wine, starting in the early 1970's in the Napa Valley. All of their wines are delicious and leave you wondering, "Am I drinking Old World (European) wines right now, or could these indeed be Californian?!" The Sage Canyon Red blend is a delicious Rhône-style blend (Carignan, Mourvèdre, & Grenache) & will pair with most dishes, but we eventually singled out roast chicken because the two mentioned the perfect marriage of these two several times. What makes Neyers Sage Canyon Red special: Winemaker Daniel Brunier of Chateauneuf du Pape winery Vieux Télégraphe remarked that the Central Valley of California was not much different in temperature than the Rhone; why couldn't the Neyers' grow their favorite Rhône grapes in California? Bruce and Barbara started purchasing Carignan, Mourvèdre, & other Rhône-style grapes from Central Valley winemakers with specific instructions: 1. the grower must reduce their grape yields to prioritize quality over quantity, and 2. they had to employ Old World winemaking techniques like pigeage (stomping grapes by foot) & stem-inclusion. Bruce's wines are a perfect example that California & the 'New World' can achieve 'Old World' elegance, savoriness, and body! BONUS RECIPE: Barbara's Couscous Salad with Chicken Breast Recipe (Serves 4) INGREDIENTS: 2 cups dried couscous 2 cups cherry tomatoes, cut in half – Sweet 100 and Sungold tomatoes 1-2 Cucumbers, Persian or Armenian — peeled and sliced ¼ to 1/8-inch thick 2 chicken breasts, boned and skinless 1 cup canned chickpeas, rinsed 1/3 cup crumbled feta cheese Fresh basil torn into pieces for garnish Kosher salt and fresh ground pepper VINAIGRETTE INGREDIENTS: 1 Tablespoon minced shallot 2 Teaspoons fresh squeezed lemon juice ½ Teaspoon paprika ½ Teaspoon coriander ½ Teaspoon turmeric ½ cup extra virgin olive oil PREPARATION: Cook the chicken breasts on a grill using mesquite charcoal. Cook the couscous as directed on the package. Refrigerate the couscous if not using immediately. Combine the vinaigrette ingredients and set aside. Cut the chicken breasts in half lengthwise and then into ½-inch pieces. In a bowl combine the couscous, chicken breasts, chickpeas and vinaigrette. Season with Kosher salt and fresh ground pepper to taste. Serve the couscous with cherry tomatoes and cucumbers on top and garnish with basil and feta cheese. --- Send in a voice message: https://podcasters.spotify.com/pod/show/what2drink/message

**Although we believe Food FAQ-ers know what they're getting into when they listen in, we thought we would give you fair warning- there are a LOT of male genitalia jokes in this one. So, if you don't like to laugh at dumb stuff while you learn about spatchcock chicken, we'll see you next time! ***********************************************************************  

Today's recipe is The Best Chicken Gravy (Full Tutorial).Here are the links to some of the items I talked about in this episode: #adZoup Good, Really Good - 20% off first purchase through Oct. 8 on Amazon with coupon code: 20RECIPEOFGravy Without DrippingsRoast ChickenRoast TurkeyRoasting PanRimmed Cutting BoardRubber SpatulaGravy SeparatorLiquid Measuring CupMeasuring SpoonsMedium Sauce PanWhiskMason JarAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo

Nick and Angela welcome a comedian and podcaster to DISH HQ. Joanne McNally has been touring her record-breaking stand up show The Prosecco Express for the last two years and is about to embark on the US leg of the tour. It's clear her star is on the rise as Variety has recently named her one of their Top 10 comedians to watch in 2023. When she's not on stage, Joanne co-hosts her super successful podcast My Therapist Ghosted Me with Vogue Williams which is coming to a venue near you soon.  As a travelling comic, Joanne likes to keep things simple when it comes to food, so Angela pimps one of her favourites, a perfect roast chicken sandwich while Nick conducts a very fun wine tasting with our guest sommelier. The pair sample a French Picpoul de pinet les canots and an Italian Eccelsa Vermentino chosen by the experts at Waitrose. Around the table, talk turns to the best service station in the UK, Vogue and Spencer versus the Beckhams and why Joanne's stand up show broke records the London Palladium. Just so you know, our podcast might contain the occasional mild swear word or adult theme. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer in a future episode. Dish is a S:E Creative Studio production for Waitrose & Partners. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The classic Sunday roast is wonderful as is, but with a simple, effective seasoning using the best the garden has to offer, it's elevated to an absolute family staple.In the next of our cookalong mini series, Sarah shares the key to a showstopping Sunday meal with a Rosemary and Lemon Chicken recipe, and how the dish harks back to the very best Greek cuisine. In this episode, discover:Why waxy, part boiled potatoes are ideal for flavoursome roast spudsThe secret to seasoning your chicken to perfection How Sarah discovered this recipe and made it a family favouriteGet in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow Sarah: https://bit.ly/3jDTvBp

Today Gretchen Lowe shares one her family favourite dinner recipes that we're certain will become a regular week night meal for many listeners.

The question on Three Kitchens Podcast this week: How do you cook with dill? More specifically, what do you cook with dill when it goes a little nuts in your garden?After some recipe searching Erin came up with three recipes featuring the herb, and we enjoyed a dill-filled meal! Dill is an annual herb in the celery family. While it is native to Mediterranean countries and southeastern Europe, we also grow it in gardens here in North America.  It is commonly used here in making pickles. But Erin wanted other options for enjoying this herb. She made a roast chicken flavoured with dill, which wasn't super dill-forward, but is a solid and recommendable roast chicken recipe. We really enjoyed it. Erin also used dill to flavour braised potatoes, which is a method for making potatoes that we hadn't tried before. We are now big fans! We've both since made it again, and will continue to braise our spuds! Thirdly, she came across an interesting salad called Marouli. We love this! Shredded lettuce,  spring onion, feta cheese, a vinaigrette with garlic and lemon, and of course, dill! The dill really is the star of this recipe and it's so fantastic. We highly recommend this one. Thanks for joining us for this adventure in cooking with dill! Episode Links~~~~~ Lemon & Dill Roasted Chicken Recipe~ Dill Braised Potatoes Recipe~ Greek Marouli Salad Recipe~ Salted Lemons Recipe~ Salted Lemons Episode~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Or join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastDrop us a comment or give us a like - we'd love to hear from you!

Cook-a-long with Trine Hahnemann in this pause-anytime episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Orlando Murrin finds out all there is to know about Trine Hahnemann's favourite traditional Danish dish, roast chicken, cucumber salad and separated gravy. Passionate about simple cooking with few ingredients, Trine shares how her upbringing in a commune harnessed her creativity in the kitchen and her family's obsession with Worcestershire sauce. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Roast chicken breast with Comber Earlies, fennel and cider Boulangere

Today's recipe is Crispy, Juicy Air Fryer Roasted Chicken.Here are the links to some of the items I talked about in this episode: #adAir FryerSmall BowlsInstant Read ThermometerGravy Tutorial (there's a link to the podcast episode in the recipe card)All New Chicken CookbookThis episode was originally published in March, 2022.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo

Join Katie as she shares a method of recipe organization that she has developed over many years working as a caterer. She discusses how to get your children involved in the kitchen in a way that blesses the cook. You'll love her hot tips to prep garlic, ginger, onion, and citrus. This will save you so much time! To hear her must-have kitchen item and a funny, horrible cooking story, you've got to listen till the end! We're so glad you're here!  (Visit www.comeoverfordinner.com for recipes, product links, and more!)

For further reading, check out Determining Doneness from Beef. It's What's For Dinner.Hosted by Jenn de la Vega Research by Alicia BookVideos edited by Chris De PewKnife logo by pixel artist Rachelle ViolaLinksTell us what you learned from season 2 for our mailbag episodeBuy our knife sticker!Suggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on InstagramFollow CulinaryWoTD on Twitter

For further reading, check out “Go green and use residual heat when cooking” by Sylvia Tan for The Straits Times.Hosted by Jenn de la Vega Research by Alicia BookVideos edited by Chris De PewKnife logo by pixel artist Rachelle ViolaLinksTell us what you learned from season 2 for our mailbag episodeBuy our knife sticker!Suggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on InstagramFollow CulinaryWoTD on Twitter

Today's recipe is Cooking A Whole Chicken From Frozen.Here are the links to some of the items I talked about in this episode: #adInstant Read ThermometerRoasting Pan with RackThe Best GravyHow to Roast Chicken PerfectlyHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo

Join PINK CHICKEN AND THE LAZY MAN for an extra-long episode sliding down a buttery ramp into the hellscape of mystery and revulsion that is the Cooking With Jack show. This time out their old nemesis, The Worst Cook on YouTube, Jack Scalfani tries his hand at a simple Roasted Chicken recipe from the pantheon of recipes from the Gourmet Goddess, Julia Child. Jack takes a Kenny Rogers-sized gamble on such a subtle technique and tries some sleight of hand to better (or butter) his odds. Does his greasy gamble pay off? Or is back to behinds the Arby's Dumpster to "earn" more Poker chips as usual? Play the tape and find out! Click HERE to Listen Along with Us!   ====================================================== FOLLOW US ON SOCIAL MEDIA Discord: https://discord.gg/yr5pNaVM (link expires in 7 days) Twitter: https://twitter.com/pcandtlm Facebook: https://www.facebook.com/pcandtlm Youtube: https://www.youtube.com/pcandtlm

Hoda Kotb and Jenna Bush Hager get to meet Tami Treadwell the owner of the ”Harlem Seafood Soul” food truck. Also, chef Tami Treadwell shares her delicious Shrimp Po' Boys recipe. Plus, TODAY Food: chef Curtis Stone shares a Roast Chicken and Grapes with Burrata recipe. And, Hoda Kotb and Jenna bush Hager catch up with Ina Garten and talk about her life and career.

It's the winter time do we've got some more recommendations for you. Not, I repeat, not Christmas recommendations. You have to follow your own bliss at Christmas. No, instead Alan and Sarah are here to talk about things that feel wintery-but-not-Christmassy to them. Things like Windwaker, Sigur Ros's (), Mulled Wine and Nigella's Roast Chicken, Twin Peaks, and Mount Eerie. Extremely un-festive we're sure you'll agree. Alan is @alan_maguire. Juvenalia is his main thing right now. Sarah is @griffski. Her books are in all good bookshops. Thank you to Dee McDonnell for our artwork. We have a Patreon! You can get bonus episodes including our fortnightly show Started/Finished where we talk about the pop culture we started and finished in the previous two weeks. We also have some free lil bits of merch. It's patreon.com/juvenalia This episode was produced by Alan. Juvenalia is a Tall Tales podcast. Thank you Cassie.

Happy Thanksgiving from Jimmy, BSR, and HRN! Today we're joined by culinary writer and historian John Taylor who calls in from the future, based 12 hours ahead in Cambodia. He's here to talk about his new anthology book, Charleston to Phnom Penh: A Cook's Journal, as well as to dish out some Thanksgiving food for thought.To start, John takes Jimmy way back to the ‘80s, when John first moved to Charleston, South Carolina to open Hoppin' John's bookstore. There were only a handful of restaurants at the time, and John tracked the city's culinary renaissance over the years as a culinary historian (he is not a chef, he insists). After initially finding a vacuum, he watched as Charleston's food scene blossomed by going back to its culinary roots (shrimp and grits, anyone?).Later on in the episode, John goes over some of the recipes you can find in his book. How does roast chicken with butter beans, rice, piccalilli, okra, and mustard greens with a hot pepper and vinegar relish sound for Thanksgiving dinner? Maybe pair it off with your favorite craft cider.We're thankful for you here at BSR!Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

Today, Virginia is chatting with Julia Turshen. Julia is a New York Times best-selling cookbook author. Her latest book is Simply Julia, she writes a fantastic newsletter, and she’s the host and producer of the podcast, Keep Calm and Cook On. Julia lives in the Hudson Valley, with her spouse Grace and their pets. And she teaches live cooking classes every Sunday afternoon. Follow her on Instagram: @Turshen.If you'd like to support the show, please rate and review us in your podcast player! And considering becoming a paid Burnt Toast subscriber. It's just $5 per month or $50 for the year. Producing a weekly podcast requires a significant investment of time and resources from several talented people. Paid subscriptions make all of our work possible and enable me to offer an honorarium to expert guests, which is key to centering marginalized voices in this space.BUTTER & OTHER LINKSVirginia and Julia talk about a presentation that Julia recently gave at the Culinary Institute of America about fatphobia and diet culture in the food industry.Julia's Butter is the Body Liberation Hiking Club. Find them on Instagram and Facebook. Virginia's Butter is cutting up the cheese before you serve it, the way Julia taught her. CREDITSThe Burnt Toast Podcast is produced and hosted by Virginia Sole-Smith. Follow Virginia on Instagram or Twitter.Burnt Toast transcripts and essays are edited and formatted by Corinne Fay, who runs @SellTradePlus, an Instagram account where you can buy and sell plus size clothing.The Burnt Toast logo is by Deanna Lowe.Our theme music is by Jeff Bailey and Chris Maxwell.Tommy Harron is our audio engineer.Thanks for listening and for supporting independent anti-diet journalism. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit virginiasolesmith.substack.com/subscribe

What is the Wonderland Trail? Today we sit down and chat with Constantine and Magpie about all the wonders of the Wonderland Trail. No irony is needed nor sarcasm sassed when we indeed say it is wonderful. We begin the show by instantly diving into a tangent, but then of course we use the upmost elegance and smooth tones to begin the multi-minute transition away from pure power into permits. We discuss all things Wonderland Permits. The use of Recreation.Gov to book ahead of time, the chance of walk up permits, luck of the draw with certain campsites, a "secret" way to hike without permits (NOTE: it is NOT saying don't use a permit, instead it mentions how to create an intense itinerary to avoid the permitted campsites). We discuss circles and how just because it is a circle does not mean it is easy. As the saying goes, "fool me once shame on you, fool me twice... well you aren't going to fool me again!" We shall not be fooled again, third time is the charm. Circles do not equate to easy. We discuss how to define beauty when literally 80% of the entire hike is gorgeous. We discuss the obstacles of the Wonderland Trail, including the Mowich River, the steep elevation gain and descent daily, snow travel, river crossings, suspension bridges, and most importantly injury prevention. We dive deep into this thought line as Magpie called the hike Day 3, no longer being able to safely continue forward without causing serious injury. When hiking with a romantic partner, friend, hiking buddy, comrade, trail family, whoever you may be hiking with, it is important to have these types of conversation beforehand. The conversations of "What If?" Nothing is more important than the safety of those around you while hiking. It is an immense privilege to be able to share in the happiness, love and togetherness of a trail, and also a responsibility. When hiking with others make a plan, read the situation, and act accordingly. We chat rookie mistakes, disappearing socks, thermal persuasion, finger-hills not being hills, and the constant curse of having piping plover legs. We chat hamburger feet, bridges that are not bridges, marmot smooching, pika picking, and beaver cuddling. We discuss the difference of being in thru-hiking shape and just "regular shape." We chat all things HYOH (do not even like writing out the term much less saying it... but we find ourselves in this tangent and have to unpack our feelings and then quickly tangent away before our emotions overheat). On our ramen rating review scale this hike gets a 4.5 out of 5 ramens. A mix between Roast Chicken and Creamy Chicken. Most importantly we: "Study Xyscience while being Rowdy and talking to Yerbae." Truly a wonderful trail, highly recommend the Wonderland Trail. FAVORITE QUOTES: "It is a privilege and responsibility when sharing the trail with others." "French kiss a marmot." (DISCLAIMER: DO NOT!) "The more we hike the less we know what we are doing." "I looked at my wrist for the time again... still don't have a watch." To learn more about who we are click the link below: ElevenSkys.com

Pull up a chair while I gush over Samin Nosrat's buttermilk-brined roast chicken, what to serve along side, when to follow a recipe, and how our industry workers are unsung heroes. The post THE Roast Chicken And It’s Accompaniment appeared first on WebTalkRadio.net.