Podcasts about Roast chicken

Vicky Nguyen goes behind online retailers that offer affordable high-end prescription glasses to investigate their quality compared to regular retail stores. Also, the Dallas Cowboy cheerleaders stop by to discuss season 3 of “America's Sweethearts” on Netflix. Plus, a look at the best deals on Amazon Prime Day 1. And, Chef Alexia Duchêne stops by with a delicious French Roast Chicken recipe.  Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Good friend of the boys, Nathan 'Sawyzie' Sawyer, joins the podcast for a proper camp cook-up just out of Perth.On the menu today: A prosciutto roast chicken cooked in a WeberQ and Thai big mac style tacos cooked on a generic gas cooker. Both really easy to make when heading off camping and absolutely delicious.Sawyzie walks through exactly how he preps and cooks each dish, plus we get an insight into how he camps out of his GU Patrol setup and how he runs his camp kitchen on the road.If you're eating two-minute noodles on your camping trips, this one's for you.Music by The Southern River Band. Produced by BackChat. Tyrepower powering the podcast!The 4WD Podcast is recorded out of BC Studios, built by grounded. building tomorrow, together. https://grounded.com.au/Follow us on Instagram: @the4wdpodcast. Music by The Southern River Band.Head to your local Tyrepower for any tyre, wheels or battery needs! w: www.tyrepower.com.au/ ig: tyrepowerofficialTerrain Tamer. Making 4WD parts and accessories that have been designed, manufactured and tested to withstand the harshest conditions Australia has to offer. w: www.terraintamer.comThe 4WD Podcast powered by Tyrepower. Recorded at BackChat Studios built by grounded.Music by The Southern River Band.Tough Dog Making Tracks Across the World! Hosted on Acast. See acast.com/privacy for more information.

Emmy Award winner Britt Lower chats about her hit drama ‘Severance.' Dave Ogleton discusses his online humor and shares details about his new book, ‘So Dad It's Good.' Celebrity style strategist Andrew Weitz celebrates Father's Day with looks the dads in your life will love. And, chef Toya Boudy shares her take on potato salad and roast chicken. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Danny Lynch, Chef at Le Chéile in Barefield was live in-studio on Thursday's Morning Focus for Taste of the Week. This week, Danny introduced us to Roast Chicken Crown Stuffing & Ham which is a very familiar but delicious dinner.

All rise for the Queen of Pickles! Nicola Coughlan is an Irish actor known for her roles in fan favourite shows like Derry Girls, Bridgerton and Big Mood. She's also a star with a palate that perfectly matches Nick and Angela's: big flavours, well-seasoned food and ice cold Champagne.  Nicola is with us to chat about the second series of the Channel 4 sitcom Big Mood, which is available to watch now. In Big Mood, Nicola plays Maggie, a playwright who suffers with bipolar disorder, in a show centred around her relationship with best friend Eddie, played by Lydia West. The show is written by Camilla Whitehill, who Nicola met while studying at drama school.  Toasts to the show, and Nicola's long-anticipated arrival at the Dish table, are made with a chilled glass of Bollinger Special Cuvée Brut NV as we navigate her likes and dislikes, including a strong affinity with pickles. Angela then serves chipotle & lime roast chicken with quick pickled onions, accompanied by smashed roast Jersey Royals (a recipe by Chetna Makan). The wine pairing is a glass of No.1 La Val Albariño and, at the ambassador's request, there are Ferrero Rocher to finish.  Nicola, whose career has gone from strength to strength, is so much fun to have over. We discuss the joys of Bridgerton, the value of a home gadget and her key takeaway from working at an opticians. We're left wanting more... and for Angela and Nicola's mums to hang out together!  You can watch full episodes of Dish on YouTube and on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes The recipe for the smashed roast Jersey Royals was created for Waitrose by Chetna Makan A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk  Dish from Waitrose is made by Cold Glass Productions Learn more about your ad choices. Visit megaphone.fm/adchoices

In these terrible times Yumi is self-soothing by re-watching her favourite TV show and Jennifer Wong is re-reading a tried, tested and quite wonderful food book called Sapphires and Garlic by New York Times critic Ruth Reichl (which you can read for free in pdf form here; the chapter on Betty is page 205.)In it is a fantastic and fantastically simple and humble recipe that the world-famous foodie created - for a frugal, whole roasted chicken.A FRUGAL REPAST FOR BETTY - WHOLE ROASTED CHICKENPreheat the oven to 200C.Wash and dry the whole raw chicken. Pat dry. Snip off the fatty flap of skin with scissors. Gently lift the skin on top of the breast meat, being careful not to puncture the skin, and spread out the fatty piece of skin between the skin and the breast. Prick a whole lemon 8-15 times with a fork and place it inside the chicken's cavity.Season the whole beast well with salt, pepper and olive oil.Place the chicken on a small rack and place that inside a roasting tray.Cut 4 x potatoes into 8 pieces each, 1 onion into 6 pieces, add 4 cloves of garlic to this then toss the lot in olive oil then tumble into the roasting tray with the chicken. Roast for 1 hour.Serve elegantly! Hosted on Acast. See acast.com/privacy for more information.

Hello hot dogs! Season 3 of Good Vibes is finally here and there's SO much to get into! Pregnany updates! Baby updates! Roast Chicken updates! Plus, Sam, Lynn and Becky discuss the High Impact Player Rule and share some of their favorite Crystal Dunn memories.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Halley Chambers & Kip Gleize are the co-founders of Margot.Margot is based in Fort Greene, Brooklyn.You may know Margot from where their burger made it into The New York Times, Laurel Bakery popping up, Charli XCX stopping by and their ongoing collaborations with the community.Hally and Kip met while working for the Oberon Group (Rhodora, June, etc.) and opened Margot in 2023. Halley & Kip also run Montague Diner in Brooklyn Heights and are opening Cleo Downtown, a reimagined rotisserie in the West Village.The burger hit the spot, the beets, the Spaghetti Limone, the Roast Chicken. Olive oil cake and chocolate mousse for dessert. Can't wait for round two.Ask us about our new restaurant.Please welcome Halley Chambers & Kip Gleize to Wear Many Hats.⁠⁠instagram.com/margotbrooklyn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠instagram.com/wearmanyhatswmh⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠instagram.com/rashadrastam⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠rashadrastam.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠wearmanyhats.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

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Most of us can roast a chicken, but how can we make it next level? Chef, teacher, TV presenter and co-founder of Ballymaloe Cookery School, Rory O'Connell, shared his tips on gravy, spuds, and the veg too, to make tomorrow's roast extra special.

Our award winning duo meet a DJ and producer who knows a thing or two about acceptance speeches. Mark Ronson is a BRIT, Golden Globe, Grammy and Oscar-winning British-American DJ, record producer, musician and songwriter. He has added ‘author' to that list, too, with the release of his memoir, Night People, an account of becoming a DJ in ‘90s New York. The book is full of incredible stories and entertaining celebrity encounters, and you get a tasty sampler of them in our chat over roast chicken.  We start the episode with a dirty vodka martini and a side of Monster Munch before a hearty roast chicken with fennel, shallot & white bean stew, appealing to Mark's love of Sunday roasts. This is paired with a glass of Vignerons Ardechois Viognier and served alongside tales of working with Paul McCartney and Lady Gaga and the joy Mark gets from being a dad.   Mark and Nick's own friendship stretches back to the noughties, and nights out together with the likes of Adele and Amy Winehouse. Nostalgic memories are sparked across the table, including one involving a hungover Nick in New York and a party hosted by Leonardo DiCaprio.  There's also time to celebrate Nick and Angela's gong for Best Hosts at this year's British Podcast Awards. We couldn't be prouder of them. Cheers! You can watch full episodes of Dish on YouTube and, new for this season, on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk Dish from Waitrose is made by Cold Glass Productions

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!!

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

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_V1xstCGoPIt'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.Thank you to our sponsors and to listeners for using these special urls.This episode is brought to you by BetterHelp.  betterhelp.com/satellite Navage, daily nasal therapy Navage.com/SISTERS and use our promo code SISTERSOSEA, clean beauty products OSEAMalibu.com, use code satsisters for 10 % offEarth Breeze, dissolvable laundry detergent sheets at earthbreeze.com/sistersFor more on Liz Dolan, go to LinkedInFor more on Liz's work in podcasting, go to Satellite SistersFollow 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/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.

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

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

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.