Podcasts about Simply Recipes

Do you feel overwhelmed by the onslaught of Thanksgiving recipes and techniques coming at you?Tune into our episode to unlock your best holiday meal. We're covering 5 essentials: classic roast turkey, the creamiest mashed potatoes, rich gravy, an exciting veggie side, and a stunning dessert.By the end of this episode, you'll discover:Reliable tips and techniques for the perfect (never dry) turkeyThe secret to creamy, make-ahead mashed potatoes Simple, standout touches to veggies sides and desserts that will impress your guests Listen now to create a Thanksgiving feast filled with essential dishes and expert tips that guarantee a smooth, memorable holiday! ***Sign up for our newsletter here for special offers and opportunities!***Links:Classic plug-in turkey roaster, How to dry brine a turkey from The Kitchn, and a digital meat thermometer, and Sonya's go-to roast turkey Turkey stock from roasted turkey wings from How Sweet Eats, and Classic last-minute gravy with turkey stock by Julia Moskin and Kim Severson for NYT CookingUltra creamy mashed potatoes made with a ricer or food mill by Andy Baraghani for Bon Appetit, or perfect mashed potatoes (no special gear required) by Elise Bauer for Simply Recipes, and to reheat mashed potatoes from The KitchnHetty Lui McKinnon's sticky gochujang brussels sprouts from her cookbook

In episode 591, Megan chats to Alexandra Shytsman about how to avoid 7 common food photography mistakes beginners make, including lighting, angle and styling mistakes. Alexandra Shytsman is a recipe developer, food photographer, and creator of The New Baguette, a plant-based recipe site. Her mission is to inspire people to cook healthier plant-centered meals at home. She is the author of Friendsgiving, co-author of The Complete Vegan Cookbook, and contributes to sites like Simply Recipes and EatingWell. She has also been teaching in-person food photography classes (in groups and one-on-one) since 2018. Originally from Ukraine, Alex moved to New York City at a young age and has lived there ever since. In this episode, you'll learn more about using natural light versus artificial light, the correct angle for shooting food, which garnishes to use and which ones to avoid and how to make boring food stand out. Key points discussed: - Lighting is crucial: Use natural light or photography-specific equipment, rather than overhead kitchen lights, to achieve flattering and accurate food photography. - Avoid tilted angles: Keep the camera horizon straight to create a more natural and comfortable viewing experience for the audience. - Provide context: Zooming out to show the entire plate or scene, rather than just a close-up, helps provide context and balance to the image. - Choose props carefully: Neutral-colored, non-distracting props are recommended to avoid drawing attention away from the food. - Are your photos in focus? Learning to use the camera in manual mode and checking focus before finalizing the shot can help ensure crisp, in-focus images. - Garnishes can transform boring photos: Adding thoughtful garnishes, such as herbs, spices, or seeds, can enhance the visual appeal of the food. - Plan before you shoot: Creating a mood board and shot list beforehand can help streamline the photography process and ensure all necessary shots are captured. - Embrace negative space: Allowing for some empty space around the food can create a more balanced and visually appealing composition. Connect with Alexandra Shytsman Website | Instagram

I am so excited to have a friend and mentor on the podcast today! Elise Bauer is an ex-tech executive and the founder of Simply Recipes! She started this business when she was at a low in her live, struggling with chronic fatigue. But she wanted a way to help others, so she started Simply Recipes.Her recipes grew into a huge company and eventually she sold Simply Recipes. Now she is entering a new chapter in her life and she is here to share that with us.Want to know more about living a slowed down life?!Simple Shortcuts to Peace Course - https://stephanieodea.com/peaceNew Year, New You Mini Challenge - https://stephanieodea.com/newyouJoin me for my LIVE Masterclass - https://stephanieodea.com/masterclass/Website - https://stephanieodea.comBlog - https://stephanieodea.com/blog/Slow Living Podcast - https://stephanieodea.com/podcastSpeaking Opportunities - https://stephanieodea.com/speaking/Coaching Opportunities - https://stephanieodea.com/coaching/Courses - https://stephanieodea.com/courses/Contact - stephanieodea.com/contact/

Former Ambassador Nikki Haley is suspending her campaign for president today. It comes as CBS News projects Trump to win all of yesterday's GOP contests except Vermont, which Haley did take. Come November, a current president is now all but certain to face off against a former president for the first time in more than a century. Democratic strategist Ashley Etienne and Republican strategist Terry Sullivan break down what this election cycle could bring.In observance of National Consumer Protection Week, the Better Business Bureau releases its annual scam report, revealing over 67,000 scam incidents reported by Americans in 2023. With investment and cryptocurrency scams leading the charge, Anna Werner looks into what makes these scams the riskiest and how consumers can protect themselves.In celebration of National Frozen Foods Day, Simply Recipes joins “CBS Mornings” to unveil the first-ever “Freezies” awards, spotlighting the most delicious new frozen food products.The “Queen of Hip-Hop Soul” Mary J. Blige joins “CBS Mornings” to reveal this year's empowering concert lineup for the “Strength of a Woman Festival and Summit,” making its debut in New York City this May.Drag queen and self-described "math queen" Kyne Santos went viral on Tik-Tok with her math riddles and explainers. Her videos have attracted millions of views online. She joins “CBS Mornings” to talk about her new book, "Math in Drag,” where she investigates mathematical mysteries all while educating about the art of drag.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The 2023 Oscars are upon us, so it's time for the third annual Drink the Movies Oscar Preview and Pick 'em episode! We get things started with our red carpet cocktails and make our way through all 23 categories! This week's cocktails come from The Spruce Eats & Simply Recipes! https://www.patreon.com/drinkthemovies https://www.instagram.com/drinkthemovies/ https://twitter.com/drinkthemovies https://www.facebook.com/drinkthemovies https://www.drinkthemovies.com https://discord.gg/fsdW2QqqpS *Please Drink Responsibly*

The podcast you are about to enjoy contains explicit content Listener Discretion is advised. In this episode of Personally I... the podcast, The hosts of, the show, were filled with opinions that no one asked for, once again! Brittany, Kaela, and Adra will continue their Cancel Culture Series with, canceled terms and phrases. Starting off with introductions, you will experience a nice spritzer of sweet and sour personalities that lead you to the Mixed Drinks section where we discuss our cocktail for the episode and what in our lives at the moment needs "washing down". Thankfully, Simply Recipes shared their delicious Piña Colada recipe on the web (listed below) for any pineapple lover to discover and we could not pass up such a scrumptious and fruity beverage. After sipping our way through getting caught in the rain, we ease into the "Hard To Swallow" segment where we discuss topics that may cause some discomfort but ultimately make us better individuals for having them. In this episode, we continue our Cancel Culture series with a conversation about canceled phrases, slurs, or controversial and offensive words, and labels. We close with our Palate Cleanser, a light-hearted finale to each episode. This time around we are ending with a tale that will hopefully make you laugh or smile or roll your eyes... The only way to find out is to give us a listen. Simply Recipes: "Ingredients 6 ounces of white rum 6 ounces of cream of coconut 6 ounces of pineapple juice 1/2 cup of frozen pineapple chunks 4 cups of ice 4 ounces of golden or añejo rum Pineapple leaves or wedges for garnish, optional" Piña Colada Recipe {Easy Blender Version!} (simplyrecipes.com) Etymology Source: etymology | Etymology, origin and meaning of etymology by etymonline

I have no words to express how honored and grateful I am to have Ariane Resnick on the show.At the heart of Ariane's message today is that no matter how you identify - you are not alone, and you belong. We discuss how a resonance of loneliness or feelings of exclusion can carry into our lives from our childhood. Sometimes we don't even know that they're there. She brings a compilation of experiential insights, well-founded wisdom, touching stories, beautiful encouragement and so much more. My hope is that you will find yourself in her stories. And also, that we will be able to see ourselves and each other more truly. Ariane Resnick is a special diet chef, certified nutritionist, and bestselling author of five books, including the first official Disney healthy cookbook. She has written about nutrition, health, wellness, cooking, and identity for platforms such as CNET, HuffPost, Simply Recipes, and Business Insider, and her work has been featured in media such as CBS' “The Doctors,” ABC News, Cosmopolitan, Forbes, MSN, and NBC News. Known as an iconoclast of the wellness world and a pioneering voice for accessibility and inclusivity within it, Ariane believes that healthy living should be available to everyone.Ways to Connect with Ariane Resnick (she/her):Links to all of her social media, books, products, upcoming events, course offerings, articles, etc. can be found on her website: http://ArianeResnick.comArticle mentioned in the episode: What is Racial Ambiguity?Ways to connect with Sas (she/her):Instagram: @lori_saseSign up for her newsletter or find out about coaching: https://www.lorisase.com

Sara Bir is a chef and writer. She's the author of three cookbooks, including the IACP award-winning The Fruit Forager's Companion, and is an editor with the website Simply Recipes. She lives in Marietta, Ohio and spends her spare time scrounging in the woods for wild edibles. Games:Over/Under Either/or 2 truths and a lie   --- Follow Meryl on Twitter @MerylWilliams and Instagram @merylkwilliams.   Subscribe to the Sleeper Hit for more from Meryl! https://thesleeperhit.substack.com/ --- Theme song: "Sleeper Hold," by Saintseneca (@saintseneca) http://www.saintseneca.com/ Editing by Clawson Solutions Group LLC

Paw paw season is almost here. From late August through October, the largest native fruit to North America -- and growing in many parts of the South -- begin to ripen. These fruit are in the custard apple family and are enjoying a culinary renaissance, and so to learn more about these wild edibles, I turn to Sara Bir, the author of The Pocket Paw Paw Cookbook, just released with beautiful illustrations and plenty of ways to utilize your foraged fruit. Sara is a chef, writer, and self professed plant nerd. Her book, The Fruit Forager's Companion won a 2019 IACP Cookbook Award. She's a graduate of the Culinary Institute of America, an editor for the website Simply Recipes, and her work has been featured and Saveur, Lucky Peach, and Paste Magazine, as you'll hear, and she always leaves me inspired to read more, cook more, and get out in the natural world more. 

Raising Kale's premier episode starts in the kitchen. Cooking is a radical act in today's fast food world. In fact, we have two generations of Americans who do not know how to cook from scratch. If we want to improve the health of Americans, we need to learn to cook again. For the large percentage of Americans who are still learning to cook, food blogs have become as popular as ever, with over two million to choose from online. Elise Bauer is one of the most successful food bloggers in the world. In 2003 she started Simply Recipes, a site that today has thousands of recipes and more than 8 million visitors a month. We start our food system journey looking in depth at one of the worlds most popular food blogs and learn how you can create change and raise kale in your own kitchen.

Porque acabamos de celebrar la Navidad en los EEUU, ¡hoy quiero discutir cómo celebramos la Navidad! También, tengo un anuncio sobre el podcast y Language Answers. © 2020 por Language Answers, LLC Música por Master_Service de FiverrFoto de Feliz Navidad para Youtube por aalmeidah de PixabayLos Recursos de Investigación:El Consejo CulturalEl episodio es un consejo cultural :DEl Episodio "What is Advent?" por GotQuestions.org"Santa Clause" película en Amazon"A Visit from St. Nicholas" por CLEMENT CLARKE MOORE"Candied Yams with Marshmallows" por Diana Rattray en The Spruce Eats.com, actualizada el 30 de junio de 2020"Mashed Sweet Potatoes with Marshmallows" por Samantha en AllRecipes.com"Cranberry Relish" por Elise Bauer en Simply Recipes.com"Cranberry Sauce" por Elise Bauer en Simply Recipes.com, actualizado el 18 de noviembre de 2020"Best Ever Cranberry Sauce" por MomOnTimeOut.com el 18 de noviembre de 2018"John Cope's" por Hanover Foods Corporation"Pumpkin Pie Spice" por Savory Spice ShopEpisodios RelacionadosEpisodio 26: ¡Feliz Navidad!

Porque acabamos de celebrar la Navidad en los EEUU, ¡hoy quiero discutir cómo celebramos la Navidad! También, tengo un anuncio sobre el podcast y Language Answers. © 2020 por Language Answers, LLC Música por Master_Service de Fiverr Foto de Feliz Navidad para Youtube por aalmeidah de Pixabay Los Recursos de Investigación: El Consejo Cultural El episodio es un consejo cultural :D El Episodio "What is Advent?" por GotQuestions.org "Santa Clause" película en Amazon "A Visit from St. Nicholas" por CLEMENT CLARKE MOORE "Candied Yams with Marshmallows" por Diana Rattray en The Spruce Eats.com, actualizada el 30 de junio de 2020 "Mashed Sweet Potatoes with Marshmallows" por Samantha en AllRecipes.com "Cranberry Relish" por Elise Bauer en Simply Recipes.com "Cranberry Sauce" por Elise Bauer en Simply Recipes.com, actualizado el 18 de noviembre de 2020 "Best Ever Cranberry Sauce" por MomOnTimeOut.com el 18 de noviembre de 2018 "John Cope's" por Hanover Foods Corporation "Pumpkin Pie Spice" por Savory Spice Shop Episodios Relacionados Episodio 26: ¡Feliz Navidad! Todos vínculos (porque no puedo pegarlos aquí): https://share.transistor.fm/s/e3a50468

Sara Bir is a chef and a writer. She's the author of two cookbooks, including The Fruit Forager's Companion. She is a regular contributor to Simply Recipes. Before the pandemic, she taught hands-on cooking classes and regularly gave presentations at libraries and festivals. Sara's topic is indie publishing, and she goes into the lack of diversity in publishing at large, including in food media. Meryl & Sara play Over/Under, Be Boss, and First Date and talk about the challenges of dating during a pandemic. Follow Sara on Instagram @sausagetarian. Follow Meryl on Twitter @MerylWilliams and Instagram @merylkwilliams. https://thesleeperhit.substack.com/ Theme song: "Sleeper Hold," by Saintseneca (@saintseneca) http://www.saintseneca.com/

On this episode I speak with Aaron Hutcherson. Aaron Hutcherson is a freelance writer and recipe developer based in New York City, and runs the lauded recipe blog The Hungry Hutch. His work has appeared in publications such as The New York Times, The Washington Post, Eater, Thrillist, TASTE, Simply Recipes, Food52, and others. Previous employers include MICHELIN Guide, Tasting Table, Food Network, Food Arts, and more. He is a graduate of the French Culinary Institute and had a career in finance prior to that. https://www.thehungryhutch.com/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/raymond-delucci/message

Gear up for 2020 by developing a killer SEO strategy! Emma from Simply Recipes takes us through some great ways to strategize effectively. - Really understand Google's acronym EAT and what it means to deliver each of these components to your users. - View Google as a bridge between you and your user. - Consistency and persistence are key! - Figure out how to express your voice. It is possible! - Utilize SEO tools. They are there to help!

Yeehaw Baby! (Rock of Love S1 E3) Episode 3 is here! This week, the women put the pedal to the medal in a motorcross relay race! One crazy driver makes Bret say “SHE’S-A GONNA DIE!” The winning team of four earns some alone time with Bret on two dates. In the house, tempers flare as Lacey and Dallas battle it out over animal rights (but wait – doesn’t Bret wear leather, alligator, snake?). Thankfully, one cut cowgirl is there to break it up when things get too physical. Which side will Bret choose? Featured cocktail: Vegan White Russian (Found on Simply Recipes) – https://www.simplyrecipes.com/recipes/coconut_white_russian_vegan/ You can find Rock of Love Season 1 on Hulu, if you’d like to watch along with us. We’d love to hear from you! Let us know which dead reality show you want us to recap next. We are open to suggestions! Or share your favorite cocktail to drink while bingeing reality TV and we’ll give it a try! Tweet at us - twitter.com/realitygraveyd Slide into our DMs - www.instagram.com/realitygraveyard/?hl=en Email us realitygraveyard@gmail.com Find us on our website www.realitygraveyard.com

Megan Gordon is a writer, cookbook author, recipe developer, and small business and brand consultant. With entrepreneurial roots, Megan founded the food brand Marge Granola in 2010 and was at the helm of the growing company until 2017, when she sold it to focus on other ventures. She is a regular contributor to Better Homes and Gardens, Edible Seattle, The Kitchn, Recipe.com, Simply Recipes, Mom.me; and blogs weekly on her food blog, A Sweet Spoonful. Megan shares some hard-earned wisdom from her experience as a CEO – building (and selling) a business. How her relationship with food changed when she made the connection between what she ate and how she felt (and how she did it). A few of her favorite cookbooks for simple weeknight dinners. And lessons on maintaining a sense of self while also being a present and loving mom. We (or I) also geek out over her cookbook. (Original broadcast date: 6/5/18)

Episode 14: BLT Pasta Salad, Roasted Chicken and Angel Hair Pasta, and Roasted Cauliflower Spaghetti It’s pasta night on the Dinner Sisters with recipes that go beyond just sauce and noodles. We’ll bake angel hair pasta with chicken, make a creamy cauliflower and mascarpone spaghetti and a pasta salad riff on the BLT. Each recipe is anything but a basic pasta dish. BLT Pasta Salad: The Kitchn Bacon, lettuce, and tomato are a killer classic summer sandwich and this pasta salad recipe evokes all the best parts. Tangy dressing is mixed in with crispy bacon, cherry tomatoes and spinach for a salad that is as great for dinner as it is for lunch the next day. Tips: Unless you are a huge garlic fan, consider using one clove of garlic instead of the suggested two. We two cloves to be too much. Pick any short pasta shape you like- we think raddiatore or penne are good choices here. This keeps well in the fridge for a couple days, making it a good recipe for houseguests or for taking for lunch. Roasted Chicken on Angel Hair Pasta: Simply Recipes Both a roasted chicken and angel hair pasta are dinner staples. Simply Recipes took the two and make a comforting baked pasta that will feed hungry dinner companions and be budget friendly. Tips: You can use all parts of the chicken but drumsticks and thighs tend to be economical and the most flavorful. Consider upping the oregano and adding a teaspoon of basil. Make sure to adequately salt the chicken before roasting. Underseasoned meat will be noticeable in this dish. Roasted Cauliflower Spaghetti: Sprouted Kitchen Mascarpone cheese makes a creamy sauce for roasted cauliflower and spaghetti. Roasting the cauliflower with nutmeg and smoked paprika gives the vegetable a subtle kick- one we would amp up when making again. Tips: Remember to reserve your pasta water to loosen the sauce- you will need it. We felt the sauce could use additional kick. Next time around we would double the spices and maybe add hot paprika to round out the flavors. From the Smorgasbord: Tackling questions and comments from our listeners; Tyler suggests adding mustard to the Kale, Apple and Cheddar salad from Episode 3. We think this is a great idea. Thanks, Tyler! Starving in the Bleachers asked, "Please help! I have 2 boys, age 6 and 9. Two nights a week they have swim practice followed by baseball. On a good night we have an hour at home in between to change clothes, eat dinner and head to baseball and sometimes we have to eat in the car between the two activities. Any ideas on what to serve them for dinner so we can stay away from fast food drive thrus??” Kate suggested buying a few medium sized plastic containers and using themfor homemade lunchables. Perhaps reheating the salmon patties from Episode 13  with some sliced cucumbers or pancakes with bacon from Episode 11. She also suggests store-bought dumplings would work really well.  Betsy suggests cooking a pound of pasta at a time and keeping it in a gallon plastic bag in the fridge for really busy nights. When boiling water takes too long, this could be a lifesaver.  Ana asked, "I made the BBQ meatloaf from Episode 3 in a loaf pan but I didn't know how long to cook it and it fell apart afterwards. What happened? Any tips?" Betsy makes a lot of meatloaf and did some research and found a few things: Most meatloaves take about 45 mins to an hour to cook. Good rule of thumb.  Use an 80/20 hamburger mix. This should keep the meatloaf together.  Alton Brown's Meatloaf Recipe has methods that many people swear by. Perhaps that's the ticket! Shopping List Here Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloud

Megan Gordon is a writer, cookbook author, recipe developer, and small business and brand consultant. With entrepreneurial roots, Megan founded the food brand Marge Granola in 2010 and was at the helm of the growing company until 2017, when she sold it to focus on other ventures. She is a regular contributor to Better Homes and Gardens, Edible Seattle, The Kitchn, Recipe.com, Simply Recipes, Mom.me; and blogs weekly on her food blog, A Sweet Spoonful. Megan shares some hard-earned wisdom from her experience as a CEO – building (and selling) a business. How her relationship with food changed when she made the connection between what she ate and how she felt (and how she did it). A few of her favorite cookbooks for simple weeknight dinners. And lessons on maintaining a sense of self while also being a present and loving mom. We (or I) also geek out over her cookbook.

  A week after sitting down with Elise Bauer of Simply Recipes, I got to reminisce with another seminal food blogger: Deb Perelman of Smitten Kitchen. Deb started Smitten Kitchen in 2006, the same year that Serious Eats launched. Twelve years later, Smitten Kitchen has millions of readers who come to the site for both her fine recipes and her realistic portrayal of her insanely busy city life, testing recipes and posting on her blog with two young children underfoot. Somehow she's managed to also write two best-selling cookbooks, The Smitten Kitchen Cookbook, and her recently published Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites. When I posited that one of the reasons Smitten Kitchen resonated with so many people is Deb's ability to laugh at herself and readily admit to failure, she responded, "Yeah, I thought that was so strange, that we were supposed to pretend we were perfect. How hard would that be to maintain? I'd last maybe a day, like a week perhaps...That's not life." What explains the success of Smitten Kitchen? Deb isn't sure, but she said, "I'm hoping that I'm speaking about things in real language. I hope that I'm not pretending to be something I'm not, pretending cooking is something that it's not. I just think, 'Okay, so this is super hard to try to cook this with like a kid underfoot.' Why would I lie about that? Because this is real and we're all dealing with this. I kind of do it [the blog] to share the burden a little bit, like, 'Why should I feel like I'm carrying all this myself when we're all dealing with this?'" Perelman is ever hopeful, whether it comes to the latest recipe she's testing or the future of food blogs. "I really do like the fact that that you can have a long, crappy day, and make a recipe that's new and fun, and it can be the highlight of your day." As for food blogging, Deb said, "You know, it didn't begin and end with me, and...I know that blogs sound like a very dated thing, but I always feel like if you're trying to get yourself out there, put yourself out there. So what if you have ten people reading? When somebody wants a link to your clips, there it is." For more pearls of wisdom from Deb Perelman, check out part 1 of her Special Sauce interview.  ------ The full transcript for this week's episode can be found over at Serious Eats.

At the end of part 1 of my Special Sauce interview with Elise Bauer, she had just described starting Simply Recipes in 2004 after coming home to live with her parents in Sacramento to recover from a serious case of chronic fatigue syndrome, and in this week's episode we pick up where we left off. At the outset, Elise says she was making enough money to splurge on movie tickets, but then things started to change. "The more content I added...the more we got picked up in search and the more traffic we got." And back then, as I can personally attest, more traffic meant more revenue. But then, just as Simply Recipes was starting to take off, Elise suffered a relapse. Was it because she attempted the swim from Alcatraz to San Francisco again? "I didn't go back to Alcatraz but...I actually think it was hot yoga that got me into trouble...I spent the entire summer of 2005 in bed." It would take her another five years to fully recover. "I didn't go on a date for seven years," Elise says. In addition to talking about her getting Simply Recipes off the ground, Elise and I got into a very lively discussion about the evolution of digital food media, particularly about the impact social media has had on the industry. "It used to be that if you had a blog, a good quality blog, people would then come visit your blog. Now you're expected to have your content show up where those people are, not the other way around," Elise says. "Social media's become a lot more important in terms of having a presence in the marketplace. It used to be it was 80% content, 20% marketing. Now I think it's 20% content, 80% marketing and marketing from social media." Elise also offers up three important pieces of advice for anyone embarking on a digital food media adventure. But to hear what one of food blogging's true pioneers has to say about that, you're just going to have to listen to this week's episode of Special Sauce. ----- The full transcript of this week's episode can be found over here at Serious Eats.

Episode 6: Comfort Food with a Twist In this episode, the Dinner Sisters do comfort food this episode with recipes for Broccoli Cheddar Soup from Simply Recipes, Chili Mac from Rachel Ray and Jamie Oliver’s Chicken in Milk.  All three recipes are great family recipes with one that could feed a soccer team - or last minute guests- and another that is an all time favorite. Betsy talks about gardening in the Smorgasbord. If you’re thinking fruit in the garden, plant berries! Betsy will explain why berries are a hit and suggest some good plants for little gardeners. This week we cooked... Broccoli Cheddar Soup: Simply Recipes The classic broccoli cheddar soup never fails to disappoint. This recipe is creamy but not heavy. Bigger chunks of broccoli give this soup some additional character. Tips: The recipe calls for blanching the broccoli, then cooking in the milk. We’re considering cutting down on steps (and time) but adding thawed, frozen broccoli instead. An option that we haven’t tested but might work. This soup needs something to make it a complete meal- Betsy served it with risotto and Kate ended up liking it for lunch.   Chili Mac: Rachel Ray (via FoodNetwork) Chili Mac is an American classic and favorite for a reason. This recipe is a crowd-pleasing combo of pasta and chili for a filling meal. Tips: If you aren’t feeding a crowd consider halving this recipe. Kate did this very successfully and still had enough for four generous servings. Serving suggestions were to add sliced scallion at the end, which is no doubt delicious. However, we both felt shredded cheese at the end was almost a necessity.   Chicken in Milk: Jamie Oliver Braising a whole chicken in milk, lemon and sage results in an amazingly tender, flavorful, dinner-guest worthy meal. Tips: Debate is on about whether to lid the pot or not. We split the difference and started the chicken covered. We uncovered it halfway through. Check out The Kitchn’s take here. Serve this over rice, with potatoes on the side or over a thick slice of toast. This is the ultimate comfort food. From the Smorgäsbȯrd: Thinking about planting some berry bushes in your garden? Use these resources for success: USDA Plant Hardiness Zones : use these codes to determine what plants work best in your area. Baker Creek Heirloom Seeds: this online store is a stalwart of the heirloom seeds world. At last check they had 5 varieties of sugar snap peas and hundreds of fascinating plants. Warning- it’s easy to get lost for hours perusing this site. Try these online retailers for berry plants: Willis Orchards, Double A Vineyards, Fedco Co-Op Seeds, or Nourse Farms or better yet, check out your local independent nursery for plants that will do well in your area. Our other sister Mary recommends trying annual berry plants like ground cherry,  sunberry or garden huckleberry. Seeds for all three are available through Seed Savers Exchange.  Shopping List Here Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloud

My guest on this week's Special Sauce is Simply Recipes founder Elise Bauer, who was a veteran of Silicon Valley start-ups long before she started her blog. "In the late '90's I worked with a start-up and helped raise $35 million on Wall Street for what was similar to what is now Skype. But it was also in the late '90's when, what do they say, what's that great saying of venture capitalists, 'In a strong wind, even turkeys fly.'"   It failed and Bauer took its demise to heart. "The company went bankrupt, I decided I'm gonna take a year off and get into shape. And I was living in San Francisco and so I decided what better way to get in shape than to do ocean swimming. The ocean there is about 60 degrees in the summertime and what better thing to do with one's time, right? And I loved ocean swimming. I actually did the [swim from] Alcatraz to San Francisco twice."   But after the attacks of 9/11, and after unsuccessfully trying to nurse one of her best friends back to health through a protracted illness, she developed chronic fatigue syndrome. Unable to work or swim, she packed up her laptop, left San Francisco, and moved back to Sacramento to be near her parents and regroup. "When I moved home, I gave myself a year where I would only do things that brought me joy...Doing things that make you happy, that's pretty good life medicine."   So in 2003 she decided to launch her blog Simply Recipes to keep a record of her parents' recipes. The only problem? There was no readily available blogging software available at that moment, and so she had to hand-code all the HTML, the CSS, the recipe pages, and the navigation. "No one does it anymore, but that's what you did back then. Because there wasn't blogging software. And then when someone told me, 'Guess what? There's blogging software out there.' I looked into it. I thought, 'Oh my gosh. I don't have to hand-code every single page on my website in order to put up a recipe or put up an article.'"   Elise was expending every ounce of energy she had left on Simply Recipes, and she found it incredibly worthwhile despite the initial lack of compensation. Why? "Because food is fun and I think it's important to write this stuff down and I believe in sharing knowledge. I don't believe in secret recipes. I don't think you should take recipes to your grave. I think the way we as a culture improve and grow is by sharing information and learning from each other. So it really is ... I want everybody to know how to cook well because if everyone cooks well, then I'm gonna eat better."   Elise's story is remarkable and life-affirming in so many other ways, as you'll find out when you listen to this week's episode. As for how Simply Recipes became the food blog juggernaut it is today? You're just going to have to wait until next week to find out. ----- The full transcript for this week's episode can be found here at Serious Eats.

Emma Christensen is a food writer and editor with nearly a decade of experience creating food and cooking content for online and print publication. She is the managing editor for Simply Recipes and a former editor for The Kitchn. Emma is also the author of three books on homebrewing, True Brews, Brew Better Beer, and Modern Cider (forthcoming 2017), and she collaborated on the James Beard award-winning The Kitchn Cookbook. Emma is a graduate of The Cambridge School for Culinary Arts and Bryn Mawr College. She lives in San Jose, California. --- Support this podcast: https://anchor.fm/the-remso-martinez-experience/support

Elise Bauer, creator of the uber-popular website Simply Recipes, joins me for today's podcast episode. It's a good 'un! The post Elise Bauer, Founder of Simply Recipes, Discusses Evolving as a Cook, Composting and More (Ep. 15) appeared first on This Week for Dinner.

Welcome back, friends! On this episode of the Food Blogger Pro Podcast, Bjork interviews the maker of one of the most popular food blogs in the world - Elise Bauer from Simply Recipes. There are people who have been blogging for a long time. And then there are people who have been blogging since before blogging was a thing. Elise is one of those people, and you could definitely say she was at the forefront of the food blogging tidal wave. Today, she runs one of the most popular food blogs in the world, and is here to tell us about the journey - which has definitely included its fair share of ups and downs. In this candid interview, Elise shares: How she started her blog and got her domain name The decisions she made when getting started to promote her success Why she buys good photography equipment What Panda updates are and how Google now looks at new content How search engine algorithm updates can affect your blog How she recovered from a major traffic dropoff How she uses Pin scheduling to keep bringing in traffic for popular recipes What keeps her motivated even after blogging for over 13 years

This week we talk about what not to do with kefir grains, a bit of history behind the people who originally drank kumis, whether marijuana infused kombucha is a gimmick or not, our thoughts on plastic kraut pouches with one-way valves, probiotic steering wheels, water kefir carbonation, and then we share the news that black garlic is not actually fermented. We will be attending the Good Food Festival in Chicago on Saturday, March 16th. There will be a lot of fermented food workshops there including Sandor Katz’s three hours of fermentation. Will you be there? If so, let us know on Facebook or Twitter. Show notes: Hardcore History with Dan Carlin [Marijuana Infused Kombucha NutraIngredients ](http://www.nutraingredients-usa.com/Industry/Abattis-signs-deal-to-market-CBD-infused-kombucha-in-Colorado-Washington) [Introducing the Kraut Pouch Farmhouse Culture](http://farmhouseculture.com/2013/03/introducing-the-kraut-pouch/#lightbox/0/) [Yogurt is Probiotic, Why not Your Steering Wheel? Forbes](http://www.forbes.com/sites/bruceupbin/2013/03/01/yogurt-is-probiotic-why-not-your-steering-wheel/) [Black Garlic Nordic Food Lab](http://nordicfoodlab.org/blog/2013/2/black-garlic) [RECIPE: Polish Hunters Stew - a.k.a. Bigos Simply Recipes](http://www.simplyrecipes.com/recipes/polish_hunters_stew/) [Good Food Festival Chicago](http://www.goodfoodfestivals.com/) Please help others discover FermUp. Rate and review us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or find us on Twitter @fermup.