Podcasts about Smitten Kitchen

What's the best thing you've ever made with a pound of strawberries? Whether you've picked up a perfect pint at the farmers market or opened a slightly-too-early clamshell from the store, we'll show you how to coax the deepest, juiciest flavor from your summer strawberries—no matter where you got them or what shape they're in. By the end of this episode, you'll:Learn how to turn a pound of strawberries into show-stopping desserts like a giant sheet pan pastry or a tender, easy-to-make cakeDiscover a silky strawberry tiramisu, layered with tropical juice-soaked ladyfingers and clouds of whipped mascarponeGet inspired by summery ideas beyond dessert, like a fruity iced tea with an unexpected ingredient upgrade, and a way to use up those past-their-prime berries for a tangy, refreshing drink.Hit play now and walk away with your new go-to strawberry recipe (or eight) before berry season passes you by! ***Links:Strawberry summer cake via Smitten Kitchen, and her sheet cake version for when the 9” cake isn't enough Giant strawberry turnover (like a giant pop tart) by Yossy Arefi for NYT Cooking (unlocked)Ina Garten's Strawberry Country CakeDouble strawberry shortcakes by Melissa Clark for NYT Cooking (unlocked) Sonya's strawberry tiramisu and watch her make it on ABC/KATU's AMNWGabrielle Hamilton's strawberry milk from her cookbook Prune, via Smitten Kitchen How to make strawberry shrub with two separate techniques from Food52Strawberry Hibiscus Limeade by Millie Peartree for NYT Cooking, that makes use of overripe berries***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Order Sonya's cookbook

Deb has fifteen recipes for meatballs on Smitten Kitchen, and exactly one for a meat burger. That does not mean Deb lacks for opinions about burgers, oh no no — she goes head to head with Mr. Burger Lab himself, who has published dozens of burger recipes and guides. Kenji and Deb are in agreement about the one burger type that anyone can make at home just as well as a restaurant. Plus, a special announcement.Recipes Mentioned: Fake Shake Burger (Smitten Kitchen) The Burger Lab: The World's Best Burger for a Single Man (or Woman) (Serious Eats) Classic Smashed Burgers (Serious Eats) Oklahoma-Style Onion Burgers Recipe (Serious Eats) Mastering the Art of Burger Blending with Eight Cuts of Beef (Serious Eats) Learn about your ad choices: dovetail.prx.org/ad-choices

We have Ollie to thank for bringing us this ep about a topic near, if not dear: the headache of feeding ourselves and others. (We have to do this multiple times a day?!?!). The app helps you figure out what to cook, makes your grocery list, and *learns what you like*—it's a whole thing, and we're grateful for the robots for helping us with this task. In related topics: our always-on-hand grocery items and supermarket immersive theater.   Stuff always in our pantries/fridges: Chara's Kitchen Barbeque Sauce, Kewpie Roasted Sesame Dressing (the made-in-Japan version!), Mutti Cherry Tomatoes, Bjorn Qorn (related:nutritional yeast), Chaokoh Coconut Milk, The Rice Factory Rice, Painterland Sisters Skyr Yogurt, Portugalia Market tinned fish.    Recipes we love rn include Eric Kim's shredded chicken in the Instant Pot for Food52, Sarah DiGregorio's salmon and kimchi skillet for NYT Cooking, Smitten Kitchen's slow-roasted sweet potatoes, and the tofu sheet-pan dinner from the cookbook Kid in the Kitchen by Melissa Clark,    Two exceptional easy-cooking cookbooks with companion newsletters: What to Cook When You Don't Feel Like Cooking by Caroline Chambers and Small Victories by Julia Turshen.   Download Ollie today in the app stores or at ollie.ai/athingortwo to save two of the recipes we're cooking most.   What's your grocery routine looking like? Share with us at 833-632-5463, podcast@athingortwohq.com, @athingortwohq, or in our Geneva.   Let Ollie help you figure out dinner: Download the free app and use the promo code ATHINGORTWO to cook what we're cooking. YAY.

What if you could create indulgent meals at home—without spending hours in the kitchen?We all crave meals that feel luxurious and special, whether it's for a date night, a dinner party, or simply treating yourself. But too often, indulgent cooking feels intimidating or overly complicated. This episode explores effortless ways to bring decadence to your table using simple techniques and a few game-changing ingredients you probably already have in your kitchen.By the end of this episode, you'll:Learn the secret to making the creamiest, dreamiest risotto - without all the stirring! Turn a humble ingredient into a rich, nutty dressing that makes a salad feel indulgentDiscover both savory and sweet dishes that have a big wow factor with 5-ingredients or lessTreat yourself to the kind of rich dishes that fill your kitchen with delicious aromas and big flavors—press play now!***Links:Brown butter vinaigrette by Tami Weiser for The Kitchn. Make sure your lettuce comes up to room temp, as advised by Jennifer McLagan in the “Double Butter Salad” recipe from her cookbook, Fat .Parmesan oven risotto from Smitten Kitchen, and an Instant Pot version of risotto from Our Salty KitchenSheet pan roasted sausage and grapes by Sheela Prakash for The KitchnAnd Smitten Kitchen's harvest roast chicken, olives, and grapes Justine Doiron's spicy tomato beans with hot honey Garlic and lemon buttery beans from The Mediterranean DishCarbonara in a jar from GrubstreetCheese fondue night from The Kitchn 5-ingredient chocolate mousse from Nagi Maehashi (with video too!)Silken tofu chocolate mousse from As Easy As Apple PieSkillet chocolate chip cookie by David Turner from King Arthur Baking ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook...

Can the aroma of freshly baked bread or a pot of steaming golden soup offer comfort and connection to those in your community during times of crisis?In moments of uncertainty, like natural disasters or personal hardships, food can be more than sustenance — it can be a source of hope, normalcy, and care. This week we're diving into practical ways to support your community through cooking... turning simple meals into powerful acts of kindness.By the end of this episode, you'll:Discover our go-to dishes for comfort and nutrition: like a chewy breakfast cookie, a big pot of chicken soup, and an easy sheet pan mealLearn practical tips for meal deliveryGet inspired with impactful ways to make a difference even when you can't cookTune in now to uncover how cooking homemade meals can make a meaningful difference, one thoughtful dish at a time!***Links:Our easy sourdough episode, and Adrian Hale's recipe for: “Communal Table Bread - My easiest first bread recipe”You can find out more about Adrian on Thousand Bites of Bread, or on her Instagram Order her cookbook: Mama BreadZoe Francois' breakfast cookies from her cookbook Zoe Bakes CookiesSonya's stuffed cabbage and her golden chicken soup with matzo ballsFarro and cauliflower parmesan by Sarah Di Gregorio for NYT Cooking, and Smitten Kitchen's crusty baked farro and cauliflowerLemony chicken and coconut soup from our Substack Similar to what Sonya makes, sheet pan chicken thighs and roasted sweet potatoes from Paleo Grubs (modify to your liking with spices, or additional veggies!)How to make overnight oats from The Kitchn***Got a cooking question? Leave us a message at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's debut cookbook Braids...

Bored of the same old side of steamed or roasted broccoli? Let's change that! Whether you're looking for quick weeknight meals, vibrant salads, or rich vegetarian mains, this episode is full of broccoli boosts! By the end of this episode, you'll discover:A crispy sheet pan meal that will liven up any night of your weekThe broccoli salad with an unexpected dressing that's designed for meal prep or potlucksA surprising technique that transformers broccoli into a meltingly soft addition to pasta or crostiniTune in now and discover how to make broccoli the most exciting part of your plate! ***Links: Three ingredient smashed crispy Parmesan broccoli from Live Eat LearnRoasted broccoli with nutritional yeast from Something Nutritious – Kari likes to cut up the florets super small so they're more popcorn-sizedSonya's sheetpan crispy harissa tofu, chickpeas, and broccoliRoasted broccoli + chickpeas with herb jalapeno topping can be found in Cook Beautiful by Athena CalderoneQuinoa and broccoli spoon salad by Sohla El-Waylly for the NYT CookingHetty Lui McKinnon's broccoli, date, and pistachio saladPecorino Fried Bread with Broccolini by Melissa Clark for NYT Cooking, or try Smitten Kitchen's broccoli melts for something similarAlice Waters' long cooked broccoli from The Art of Simple FoodRoasted broccoli and potato tacos with fried eggs by Kay Chun for NYT Cooking, and here's the same recipe via the Baltimore Sun***Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our newsletter here for special offers and opportunitiesOrder Sonya's debut cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

In "Smitten Kitchen Keepers: A Kitchen Counter Conversation," author Deb Perelman riffs on some of her favorite recipes, sharing stories about what inspired it or how she has tweaked, simplified and perfected it over the years.

In preparation for our Rainbow Valley mini-arc, we are recapping this lovely book on today's episode. We'll introduce you to the Blythe children's new friends, the Meredith children and Mary Vance, and tell you all about their adventures and hijinks. We also touch on the historical context of the book, which is set in the years leading up to World War I, wonder where Shirley Blythe is in all this, and share some of our favorite easy recipes!  Inspired by: Ragon is inspired by Smitten Kitchen's Pizza Beans for a comforting hearty meal. Kelly is inspired by Crispy Gnocchi with Burst Tomatoes for an easy Italian dinner. If you want to get a free logo sticker from us, either leave us a review on Apple Podcasts or share your love for the pod on social media!  Send us a photo of your share or review at either our email: kindredspirits.bookclub@gmail.com or on our KindredSpirits.BookClub Instagram. 

Episode 154 December 5, 2024 On the Needles 2:00 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info     Weather or Knot Scarf by Scott Rohr, HolstGarn Coast in Butterfly, Black, Charcoal, Silver Grey, Wisteria, Freesia, Passion Flower:    Fleetwood sweater by Tanis Lavallee, Teal Torch Knits DK in mermaid gradient, Berroco Vintage in Cast Iron --DONE!!   Full Spectrum by Andrea Rangel, Koigu Painter's Palette Premium Merino in black and 861 (turquoise, olive, purple, black 2009!)   Wildcat Warmth Easy Stripes Blanket by Joan of Dark, Knit Picks Brava Worsted in Dove Heather and Eggplant   Gnana's Visit by Sarah Schira, Little Squirrel Yarn Oak Sock in Gnana's House ( C1 Raspberry Jam, C2 Flint, C3 Tinsel, C4 Marshmallow) plus Dream in Color Smooshy in Green Light from previous kit   CORTNEY ‘s sweater project: Pressed Flowers Pullover by Amy Christoffers in Neighborhood Fiber Studio DK Ramblewood and Suri Loft Mondawmin. On the Easel 13:47 Gouachevember complete Studio calendar SOLD OUT!   18:04 applause! On the Table 20:00  Yes Cocktail Co.   PB&J cake from 100 Afternoon Sweets     Green bean casserole from SmittenKitchen.com   Mushroom kimchi mapo tofu from Ottolenghi Comfort  Butternut tamarind coconut stew   My own “invention”! Italian Stew? Mire poix with sausage, seasonings, diced tomatoes, and gnocchi. The Jenny R. salad for Thanksgiving! Three-color cabbage salad with crispy chickpeas (I used pepitas). And her awesome yogurt/lime dressing. On the Nightstand 35:49 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you!   Noel Nook: Gingerdead House by Nancy Warren (audio) Wreck the Halls by Tessa Bailey  The Wood at Midwinter by Susanna Clarke   Dead Lions by Mick Herron (audio) Maame by Jessica George (audio) Buried Deep and Other Stories by Naomi Novik The Grey Wolf by Louise Penny There are Rivers in the Sky by Elif Shafak In Universes by Emet North   The Nature of the Beast by Louise Penny A Great Reckoning by Louise Penny Whale Fall by Elizabeth O'Connor Clear by Carys Davies

AudioFile's Managing Editor, Jenn Dowell, joins host Jo Reed on our podcast to talk about a favorite gift of hers for the holiday season — SMITTEN KITCHEN KEEPERS, written and read by Deb Perelman. Deb is well known in the food world for her long-time blog Smitten Kitchen, and her accessible cookbooks, both packed full of recipes. Now, she has an audio adaptation of her newest cookbook, giving listeners a chance to learn more about the recipes and spend time with Deb's friendly voice in your ear. Jenn shares a bit about her interview with Deb for a recent issue of AudioFile Magazine, and tells listeners about gifting this great cookbook and audiobook pairing.   Read our review of the audiobook at our website. Published by Random House Audio. Read Jenn's interview with Deb Perelman in the December/January issue of AudioFile magazine. Discover thousands of audiobook reviews and more at AudioFile's website.      Today's episode is brought to you by Brilliance Publishing. The Sound of Storytelling. Discover your next great listen at https://www.brilliancepublishing.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Congratulations are in order for Deb, who released the audiobook of Smitten Kitchen Keepers earlier this month. We are proud to share with you a little excerpt.Back in 2006, when she was just starting her food journey, she encountered a lot of dud recipes on the internet. (Haven't we all?) This book is a collection of the ones you'll want to return to over and over again, aka the keepers.You can purchase a hardcover version at our page on bookshop.org, and a portion of the sale will go towards supporting our network.The Radiotopia fundraiser is happening now! Donate today.

In this episode of This Is the Author, meet creator of SmittenKitchen.com Deb Perelman and writer and stand-up comic Ilana Long. Discover how Deb Perelman chose her very favorite recipes among her “forever staples,” and go deep into the pandemic-era pickleball craze and the joys of voicing characters with Ilana Long. Enjoy! Smitten Kitchen Keepers: A Kitchen Counter Conversation by Deb Perelman: https://www.penguinrandomhouse.com/books/778224/smitten-kitchen-keepers-a-kitchen-counter-conversation-by-deb-perelman/audio/ Pickleballers by Ilana Long: https://www.penguinrandomhouse.com/books/742302/pickleballers-by-ilana-long/audio/

Anyone who likes to cook will be inspired to get into the kitchen after listening to this audio program. Host Jo Reed and AudioFile's Emily Connelly discuss Deb Perelman's audio companion to her newest cookbook, SMITTEN KITCHEN KEEPERS. Perelman is one of the original food bloggers and creator of the beloved Smitten Kitchen website, and listeners can hear her eagerness to share all she's learned over the years. Her tips and reflections on selected recipes make for a relaxed, friendly listening experience. A perfect accompaniment for any kitchen endeavor that will have you cooking up delicious food in no time. Read our review of the audiobook at our website. Published by Random House Audio. Discover thousands of audiobook reviews and more at AudioFile's website. Support for AudioFile's Behind the Mic comes from HarperCollins Focus, and HarperCollins Christian Publishing, publishers of some of your favorite audiobooks and authors, including Reba McEntire, Max Lucado, Kathie Lee Gifford, Bob Goff, Lysa TerKeurst, and many more! Learn more about your ad choices. Visit megaphone.fm/adchoices

If you're like me, you're probably already worrying about holiday dinners and parties that you might have to bring stuff to. And at least some of us might be a little punchy at the thought of cooking or baking for friends. So to the rescue comes friend of Special Sauce, Smitten Kitchen's Deb Perelman. 

Join our brand new substack!   In this holiday-themed episode, Erika Kwee, known for her data-driven bake-offs, returns to discuss her favorite holiday recipes. Erika shares insights from her extensive bake-offs, covering everything from pumpkin bread and pies to holiday cookies and yeasted rolls. This episode is perfect for anyone looking to elevate their holiday baking with tried-and-tested recipes and tips. Whether you love pumpkin pie or prefer a flaky Parker House roll, you'll discover new favorites and techniques to make your holiday baking shine. Key Takeaways [05:50] Pumpkin Bread Evolution: Erika shares how she developed her pumpkin bread recipe by combining elements from popular recipes like Tartine and Smitten Kitchen. [10:20] Perfect Pumpkin Pie: Erika's pie winner, Flour Bakery's recipe, stands out for its rich pumpkin flavor and silky texture, making it worth the effort. [16:00] Apple Pie Tips: Thinly sliced apples are key for the perfect apple pie texture, ensuring even cooking and avoiding the dreaded raw middle. [22:15] Ditch the Corn Syrup: Erika recommends using brown sugar or golden syrup in pecan pie for more flavor and better texture. [26:03] Ginger Sugar for Molasses Cookies: For an extra kick, roll ginger molasses cookie dough in ginger sugar before baking to boost the ginger flavor. [47:30] Tangzhong Method for Yeasted Rolls: Using this technique adds extra moisture and tenderness to rolls, as seen in Joshua Weissman's winning recipe. Notable Quotes (09:32) "The secret to a standout pumpkin pie is pulling it out of the oven when it's just a bit jiggly—then it finishes cooking to creamy perfection." (22:15) "Ditch the corn syrup for pecan pie. Using golden syrup or brown sugar adds so much more depth and flavor." (26:25) "If you love your molasses cookies spicy, rolling the dough in ginger sugar will hit your taste buds with a punch of flavor." Resources Best Pumpkin Bread Bake-Off Best Pecan Pie Bake-Off Best Sugar Cookie Bake-Off Follow The Pancake Princess on Instagram Follow Female Foodie on Instagram

Just a heads up, this episode will make you want to refresh your bra and underwear drawer! We're talking Thingies with Lauren Sherman and Chantal Fernandez, the authors of the smart, compelling, and fast-pased book Selling Sexy: Victoria's Secret and the Unraveling of an American Icon. As mentioned, bra and underwear Thingies incoming! Chantal absolutely swears by the Tom Bra from the brand Mary Jo, and Lauren likes bras from Only Hearts, Notori Bliss underwear, and Bombas UItra Stretch Calf Socks. Also, shoutout to Le Bon Shoppe's Her Socks.  Misc. Thingies include Chantal's go-to assassin's pasta and Lauren's rejection of (most) kids' music.  Want more of Lauren and Chantal? Lauren writes Puck's Line Sheet newsletter and hosts the companion podcast Fashion People, and you can find Chantal's writing in The Cut (see: “The Unbranding of Abercrombie”), for starters. Friends, you gotta read Selling Sexy: Victoria's Secret and the Unraveling of an American Icon. We are thinking and talking about it a lot, a lot. Finally, for those intrigued by Soupstack, check out Anne Helen Petersen's 3rd annual soup roundup (4th annual coming…sometime, we'd bet?!). Ella Risbridger of You Get In Love And Then is also testing crowdsourced soups, and Becca Freeman shared her favorites too. A few of our own favorites: Ottolenghi's curried lentil, tomato, and coconut, 101 Cookbook's red lentil with lemon, Smitten Kitchen's carrot with miso and sesame, Thomas Keller's butternut squash.  Actually good: Souper Cubes.  Do you have bra and underwear recs we have to know about? Please share them at podcast@athingortwohq.com, @athingortwohq, or our Geneva!   Count on Shopify for all your ecomm needs and get a $1-a-month trial with our link. Treat your teeth well with a Slate Electric Flosser and get 10% off when you use our link. Try L.A. Burdick's delightful and individually handcrafted chocolates (the ghosts, the coffin!). Give your first Moonpig card for FREE with the code ATHINGORTWO.   YAY.

Smitten Kitchen creator Deb Perelman is back on She's My Cherry Pie! This time, the beloved blogger and recipe developer chats with host Jessie Sheehan all about icebox cakes, the no-bake dessert perfect for summertime. They walk through Deb's recipes, from the classic chocolate cookies and cream to peanut butter and strawberry graham versions.Click here for Deb's recipe so you can bake along.Thank you to Nonino and California Prunes for supporting our show. Learn more about Jubilee Wine Country and get tickets here.Order our print magazine, get show transcripts, subscribe to our newsletter, and get details about upcoming events.Hosted by Jessie SheehanProduced by Kerry Diamond, Catherine Baker, and Elizabeth VogtEdited by Jenna SadhuContent & Partnerships Manager Londyn CrenshawRecorded at CityVox StudiosMore on Deb: Instagram, Smitten Kitchen, websiteMore on Jessie: Instagram, Salty, Cheesy, Herby, Crispy Snackable Bakes cookbookShe's My Cherry Pie is a production of The Cherry Bombe Podcast Network.

Are you tired of soggy bottom crusts and mediocre pie fillings? Do you dream of baking and serving a perfect homemade pie with confidence? We're re-releasing our fan-favorite pie episode for a refresher on the ins and outs of cooking delicious and comforting pies you'll be proud to serve.In this episode, you'll…Learn the secret to flaky, burnished pie crustsGet inspired to make a variety of pies, and also galettes, hand pies, and an easy-to-assemble ice cream pie with no baking required! Discover the glamor of a savory pie, including Daniell Bell's famous “Greens Pie” packed with healthy greens, and salty feta, and baked in a rich, buttery crust that stays flaky for days. Listen now to boost your confidence with expert tips and delicious pie recipes you'll want to make all year long! ***Links to from this week's show:Get in touch with Danielle and find out more about de Porres hereFollow Danielle and Pablo's instagram Puff pastry hand-pies via Sally's Baking Additiction Sonya's galette recipe Skillet pie from America's Test Kitchen Alison Roman's double-crust peach pie Smitten Kitchen's sour cherry slab pie10-minute ice cream pie from Gimme Some OvenEdna Lewis' lemon chess pie via The Butter LabDerby Pie via The New York TImes***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Have you ever found yourself craving the comfort and ease of a homemade casserole dish, but you just wish it could be full of vibrant flavors and veggies instead of something bland and starchy? In this episode, we're sharing delicious vegetarian casseroles that offer solutions for those of us seeking hearty but not heavy dishes that are perfect for weeknight meals, potlucks, or even your next dinner party. You will discover:1. Casseroles that emphasize veggies, herbs, and flavor, yielding delicious modern meals that are hearty but not heavy 2. Six recipes that can be adapted for any dietary need, including dairy-free and gluten-free options.3. Time-saving tips for making casseroles ahead and freezing them for future enjoymentTune in now to learn how to transform your home cooking with modern vegetarian casseroles that are sure to become your new go-to dishes!***Links to from this week's show:Kari and Sonya's recipes for Mediterranean quinoa casserole, Ratatouille casserole, and Cheesy baked polenta casserole with greens and summer herbs Heidi Swanson's quinoa pattiesEggplant and bulgur stuffed vegetables from Gourmet Magazine Sonya's stuffed tomato recipe Smitten Kitchen's ratatouilleLayered Eggplant, Zucchini and Tomato Casserole from Food & WineOur favorite brand of mandolineSummer squash gratin by Laura Rege for Food & WineClassic Jiffy corn casserole from The KitchnScratch-made corn casserole with poblano from My Texas Kitchen and also from Eating Well Farro and cauliflower parm by Sarah DiGregorio for the NY Times***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Grilling season is here and so are Kenji and Deb to talk grilled chicken. From marinades to brines, to the one thing that can prevent dried-out grilled chicken: a meat thermometer. No easy access to a grill? We talk grill pans, using vinaigrette for grilled chicken, and a condiment base for your marinades that Deb now swears by.Recipes mentioned: Kenji's Mayo-Marinated Chicken With Chimichurri(from NYT Cooking) Deb's Piri Piri Chicken (from Smitten Kitchen)

Want to add some sweetness to your week? In this bite-sized episode, we share delicious moments about the best things we ate all week to inspire each other – and you! You'll find out all about a decadent, light and airy, chocolate dessert, that's ideal for entertaining, and a one-pot baked lentil dish that's a great make-ahead meal and is easy to modify.Tune in for a quick dose of home cooking inspiration! ***Links to from this week's show:Molly O'Neil's chocolate silk pie recipe for the NY TimesHetty Lui Mckinnon's Tenderheart cookbook for the baked lentil and feta recipe, and a similar recipe by Ali Slagle for the NY Times.Smitten Kitchen's pizza beans***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya's debut cookbook Braids for more Food Friends recipes.

I remember when Deb Perelman, aka: Smitten Kitchen, came on the scene in 2006. A few of us had been blogging for a couple of years, doing our thing—when suddenly, a fresh new voice came out of the blue (and out of New York), that segued perfectly to the new way we eat, and cook—less rules, more fun, and how we write about food. If you're anything like me, you've been following her blog for years and cooking from her books. Decades later, her blog remains one of the most popular food destinations on the internet and each of her books has topped the NYT best-seller list upon its release. Her recipes are accessible and well-tested, and the entertaining stories that accompany them have made Deb a trusted voice to those of us who follow her. I've been fortunate to count her as a friend and she's just as delightful in person as she is in print and online. Blogging, and the food media (online and in print) have changed so much over the years, and in this podcast, Deb and I discuss those changes, and how we've adapted, as well as her favorite foods (and her least favorite foods), where she gets inspiration, how she tests recipes, eating out vs. eating in, and more. I hope you enjoy listening to our chat!-David* Visit Smitten Kitchen.com* Check out Deb's best-selling cookbooks here.* Listen to her new podcast, The Recipe, with Kenji López-Alt * Sign up for Deb's weekly newsletter.* Follow Smitten Kitchen on Instagram.Subscribe to my newsletter to get new recipes, stories, podcasts, and more! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

Stovetop mac-and-cheese is a simple dish, but there are many ways to get there. Deb Perelman, founder of the Smitten Kitchen blog, and New York Times food columnist J. Kenji López-Alt could spend hours discussing the art of perfecting a recipe—in fact they often do. They are the hosts of the new podcast The Recipe with Kenji and Deb. This week on Say More, they join Shirley to talk about what they would make for their favorite celebrities, cooking for picky kids, and the wisdom of online commenters. Email us at saymore@globe.com. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

For this episode I get in the kitchen with Sophia Maslowski for a down to earth conversation about keeping it real and realistic. We chat all things batch cooking, flavour shortcuts, flexible meal planning, and the joy of eating good food. Our conversation gets into embracing simplicity, leftovers and a good-enough mindset, and share our holistic view on eating for nourishment, and remind ourselves that it's okay to mess up in the kitchen (just roll with it and maybe turn that burnt stew into a smoky soup!) We also chat about the life-saving qualities of potatoes and coleslaw, foodie travel adventures, and collecting cookbooks. A spirited episode covering a lot of ground, from the practical to the philosophical, and plenty in between! ⭐ SHOW NOTES theintuitivecook.co.uk/podcast-ep11 ⭐ CONNECT WITH SOPHIA website: harvesttheday.com instagram: @harvesttheday ⭐ CONNECT WITH KATERINA website theintuitivecook.co.uk community No Recipe Club instagram @intuitive.cook youtube @intuitivecook contact hello@theintuitivecook.co.uk ⭐ LINKS Books we mentioned: Smitten Kitchen, Deb Perelman An Everlasting Meal, Tamar Adler ~Original music by Colin Bass ⭐ DITCH THE RECIPES A FREE 5part mini course with my top tips to get started as an intuitive cook! theintuitivecook.co.uk/free ⭐ YOUR WEEKLY DOSE OF KITCHEN CONFIDENCE A newsletter that helps you unleash your cooking instincts. theintuitivecook.co.uk/newsletter ⭐ MEET OTHER CURIOUS HOME COOKS IN OUR COMMUNITY theintuitivecook.co.uk/simply

Good New Near's Eve morning! I did not make that cake, a glacage miroir brilliant au chocolat but if you read French, have at! My better half Sarah Hepola is expecting me on-air within the hour so quick notes today… I was about to write, and then remembered what the gypsy lady told me…The voice of Ken Layne is something everyone should have in their life in 2024.I used to write fiction (and maybe there's one more novel in me, the beginnings of which, genealogy charts and architecture books and 150 handwritten pages, are on a shelf behind me...) Become a subscriber and I'll send you a book!The piece I read, “Three Sets of Keys,” is over on Make More Pie, where I hope to plunk a lot of reporting - written, audio and video - while in Israel. Go subscribe!The essay by Benjy I referenced. Gosh he can write.The 6-inch springform pan you will need if you decide to make yourself and your loved one(s) a sexy little cake.Petit Gateau au Chocolat, adapted from Maida Heatter* 4 ounces unsweetened chocolate* 1/2 cup sugar, divided* 6 T. (3/4 stick) butter* 2 T. flour, plus flour for dusting pan* 2 eggs, separated* Pinch of saltPreheat oven to 350F. Butter a 6-inch springform pan, line it with parchment paper, butter that and dust with flour, shaking out any excess. (You can use pan spray instead of butter; I won't tell.)Melt chocolate over low heat or in the microwave. Allow to cool several minutes. Stir in the butter, all but 2 T. of sugar, the flour, sugar, salt and then egg yolks, one at a time. In a separate bowl, beat the egg whites with the remaining 2 T. sugar until they form soft peaks. Fold whites into chocolate mixture, then turn into prepared pan. Bake 30 minutes. The cake will look soft. That's fine. Cool on a rack until it's warm, remove springform ring and invert cake onto a serving plate. If you are being fancy - and why not? It's New Year's Eve - place four strips of wax paper around the edges of the cake to catch the icing drips.If you want a mirror like glaze: In a small saucepan, melt three ounces bittersweet chocolate with 2 T. sugar and 2 T. water. Whisk in 2. T butter until smooth. Allow to cool, stirring occasionally, about 30 minutes, then pour slowly over the cake. Remove the wax paper and, look how pretty!You can also ice with ganache, which is ridiculously easy to make, just chopped chocolate and heavy cream. I will let Sally of Sally's Baking Addiction - one of my two favorite baking sites, the other is Smitten Kitchen - show you how easy.Happy New Year everyone, I love you all. This post is free today so feel free to share xx This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit smokeempodcast.substack.com/subscribe

This week we're coming back for more Deb Perelman with her newest book, Smitten Kitchen Keepers. Are they keepers? How do we like these compared to her other books? Tune in to find out. Recipes mentioned in this episode: Devil's food cake with salted milk chocolate frosting (page 267) Luxe s'mores bars (page 235) Carrot cake with brown butter and no clutter (page 263) The blondie chipwich (page 237) Tomatoes with cottage cheese and bagel seeds (page 32) Blueberry pancake cobbler (page 41) Endive salad with apple matchsticks (page 53) Double shallot egg salad (page 59) Carrot tarte tatin (page 119) Winter squash soup with red onion crisp (page 77) Cozy chicken and dumplings soup (page 85) Braised winter squash wedges (page 111) Deepest dish broccoli cheddar quiche (page 145) Honey thyme baked feta (page 284) Spicy crushed olives with pistachios (page 287) Toasted sesame almonds (page 288) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers Cook along with us! Next cookbook episode (releasing 1/24/2024): Ever-Green Vietnamese, by Andrea Nguyen

Deb Perelman is the OG queen of food blogging — she started Smitten Kitchen in 2006 and has grown it to the absolute behemoth that it is today.In this episode, Deb made me giggle my pants off talking about our husbands' cooking styles, the cheeky comment her 14-year-old son makes when she orders a drink, the food video trend that she wants to end in 2024, and much, much more.We also get into:* Deb's current dirty gin martini kick* How her content has evolved since starting Smitten Kitchen in 2006 (!)* Why teaching your kids to cook is better in theory than practice* The one thing from cooking videos Deb's “so out on”* The fact that Black Friday/Cyber Monday lasts a month now* The wacky documentary that made Deb laugh this past week* Her go-to meals when she doesn't feel like cookingLinks:* Deb's Instagram* Deb's TikTok* Smitten Kitchen* Deb's CookbooksEnjoyed this episode? Follow So Into That on your favorite podcast app, or watch the video version at whattocook.substack.com.That's where you can sign up for my newsletter, What to Cook When You Don't Feel Like Cooking. It's exactly what it sounds like: one craveable, "complete meal" recipe delivered to your inbox every Sunday morning. Get full access to What To Cook When You Don't Feel Like Cooking at whattocook.substack.com/subscribe

Have you ever wondered what it takes to write a cookbook? Sonya is publishing her first cookbook, “Braids – Recipes from my Pacific Northwest Jewish Kitchen,” and she and Kari are talking all about the ins and outs of writing and producing a cookbook. The title, Braids, is a nod to the strands of dough that are woven to create challah bread, but it also harkens to the stories, people, and places that have shaped Sonya's culinary life, from working as a personal chef in Hollywood to opening up her beloved Portland restaurant, to her friendship with Kari. After all, friendship can be critically intertwined in our creative projects. This week, we go deep and personal, sharing memories of times we came to each other's aid, and times when we wish we could have been together as we reflect on the process of putting something out in the world. No episode is complete without some recipe talk, and so we're also discussing how to make challah. If you've been intimidated to bake bread at home, this episode will help you take the plunge into home baking!A cookbook can represent many ideas: family, lineage, geography, and a moment in time… Tune in to hear about how a cookbook comes to life!***Links to from this week's show:Find out more about Sonya's book and order Braids here.Our Classic Latkes & Country Ham episode!Smitten Kitchen's confetti cookies (rainbow sprinkle cookies)***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

On this episode of Special Sauce Kenji Lopez Alt and Smitten Kitchen's Deb Perelman come to our rescue with some helpful hints about what to do with Thanksgiving leftovers.

On this special episode, we're sharing the extended version of Deb Perelman's interview from Dishing On Julia, the official Max companion podcast of “Julia,” the original series about the life of Julia Child. Deb, who's been compared to the culinary icon, shares how her mom learned to cook from Julia's books, why she's a believer in following recipes, and what her new cookbook “Keepers” is all about. And, of course, she and host Kerry Diamond talk about Thanksgiving. Thank you to OpenTable, The Republic of Tea, and Knopf for supporting this episode.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Deb: Instagram, Smitten Kitchen, website

On this episode of Special Sauce Kenji and Smitten Kitchen's Deb Perelman give us some tips on how to cook up a Thanksgiving feast in a small space without stressing out.

In Episode 2 of Dishing On Julia, we're pulling back the culinary curtain to reveal the magic that happens both on the set of Julia and behind the blog Smitten Kitchen. In the first half of this episode, host Kerry Diamond talks to food stylist Christine Tobin about her creative process and strong loyalty to historical accuracy. In the second half, Kerry checks in with Deb Perelman, the culinary creative behind Smitten Kitchen. Deb, a modern-day Julia, tells us about growing up in the kitchen and staying true to her palate and her community. Learn more about your ad choices. Visit megaphone.fm/adchoices

Hi there, happy Thursday! We've got a great chat with Smitten Kitchen herself (aka Deb Perelman) this week, so let's cut right to it:Episode 161: Deb PerelmanIn this week's episode, of and I discuss:* Her initial foray into blogging—from her short stint chronicling her dating life in New York City and shifting the focus to cooking;* How she approaches cookbook writing, from her initial reluctance to write a cookbook to what makes “keeper recipes;”* Where she finds inspiration, including which cookbooks she turns to.Plus, as always, we put Deb to the test in our signature culinary game.Hey there, do you love Salt + Spine? We'd love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Smitten Kitchen Keepers: New Classics For Your Forever Files by Deb PerelmanIn her third book, Smitten Kitchen Keepers: New Classics for Your Forever Files, Deb Perelman gives us 100 recipes (including a few favorites from her site) that aim to make shopping easier, preparation more practical and enjoyable, and food more reliably delicious for the home cook.What's a keeper?* a full-crunch cucumber salad you'll want to make over and over again for lunch* a tomato and corn cobbler that tastes like summer sunshine* an epic deep-dish broccoli cheddar quiche that even quiche skeptics love* a slow-roasted chicken on a bed of unapologetically schmaltzy croutons* a butterscotched apple crisp that will ruin you for all others* perfect spaghetti and meatballs, better than ever* Deb's ultimate pound cake, one to redeem all the sleepy ones you've eaten over the yearsThese are the fail-safe, satisfying recipes you'll rely on for years to come--from Perelman's forever files to yours.We

Anne of the Island – or Anne, the College Years – is one of our very favorite books. With its stately collegiate setting, delightful celebration of female friendships, and deliciously slow burn romance, who can blame us? Join us as we recap Anne's four years at Redmond College, complete with baking soda company shenanigans, tomcat tomfoolery, and a happily ever after ending. Inspired by: Kelly recommends:  People We Meet On Vacation by Emily Henry Ragon recommends:  Smitten Kitchen's Strawberry Summer Cake  

Hosted by Jessie SheehanProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuRecorded at CityVox StudiosDeb Perelman of Smitten Kitchen loves chocolate chip cookies, so much so that she's featured five different recipes on her popular blog over the years. She joins host Jessie Sheehan to walk through the particulars of each recipe, and they do a deep dive into Deb's recipe for Chocolate Chip Cookies With Salted Walnut Brittle from Deb's latest cookbook, Smitten Kitchen: Keepers.Deb is known for her meticulously tested and accessible recipes on both her blog and in her bestselling cookbooks. She and Jessie discuss whether you need to rest your cookie dough or not, softening and flavoring your butter, using only one bowl, parchment paper particulars, and more. To bake along, here's Deb's Chocolate Chip Cookies With Salted Walnut Brittle. Thank you to Plugra Premium European butter for supporting our show. She's My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Deb: Instagram, Smitten Kitchen, Smitten Kitchen: Keepers cookbook, recipesMore on Jessie: Instagram, her Snackable Bakes cookbookSubscribe to Cherry Bombe Magazine here

On this episode of Special Sauce we're talking about the film ‘Fresh', which Amy Nicholson in the New York Times described as a wickedly funny cannibal romance. The movie stars Daisy Edgar-Jones, Sebastian Stan and Jonica T. Gibbs Helping me savor the best cuts of the film are two terrific food writers and film enthusiasts, J. Kenji Lopez Alt and the Smitten Kitchen's Deb Perelman.

What's your favorite kind of pie… Fruity and jammy? Cool and creamy? Savory? Kari and Sonya start the show off by talking about their favorite classic summer pies from peach to berry and explore delicious variations like crostatas, galettes, hand pies, and even a simple ice cream pie. Then, we invite Danielle Bell to join us and share her extensive pie-baking expertise with our listeners. Danielle is an LA-based chef, a fellow FOOD FRIEND, and is part of the culinary duo “de Porres” with her partner Pablo Osorio. We hear all about Danielle's culinary story, including her secret to her incredibly flaky, burnished crusts, and her iconic savory greens pie filling. Tune in this week for a heavy dose of summer pie inspiration! ***Links to recipes and favorites from this week's show:Get in touch with Danielle and find out more about de Porres here, and make sure to follow Danielle and Pablo's Instagram Puff pastry hand-pies via Sally's Baking Addiction Sonya's galette recipe Skillet pie from America's Test Kitchen Alison Roman's double-crust peach pie Smitten Kitchen's sour cherry slab pie10-minute ice cream pie from Gimme Some OvenEdna Lewis' lemon chess pie via The Butter LabDerby Pie via The New York TimesWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

To continue our Jewish American Heritage Month celebrations, guest host Laura Shaw Frank, AJC's director of William Petschek Contemporary Jewish Life, speaks with Chanie Apfelbaum, author of the popular food blog Busy in Brooklyn. Chanie joins us to discuss her new cookbook, "Totally Kosher," the intersection of Jewish culture and food, and the future of kosher cuisine. She also shares how the murder of her brother, Ari Halberstam, who was killed in a 1994 terrorist attack on the Brooklyn Bridge, has inspired her career. *The views and opinions expressed by guests do not necessarily reflect the views or position of AJC.  ____ Episode Lineup:  (0:40) Chanie Apfelbaum ____ Show Notes: Take our quiz: Jewish American Heritage Month Quiz: Test your knowledge of the rich culture and heritage of the Jewish people and their many contributions to our nation! Start now. Read: What is Jewish American Heritage Month? Jewish American Heritage Month Resources Faces of American Jewry Amazing Jewish Americans Listen: 8 of the Best Jewish Podcasts Right Now AJC CEO Ted Deutch on the Importance of Jewish American Heritage Month From Israel: AJC's Avital Leibovich Breaks Down Latest Gaza Escalation Follow People of the Pod on your favorite podcast app, and learn more at AJC.org/PeopleofthePod You can reach us at: peopleofthepod@ajc.org If you've enjoyed this episode, please be sure to tell your friends, tag us on social media with #PeopleofthePod, and hop onto Apple Podcasts to rate us and write a review, to help more listeners find us. __ Transcript of Interview with Chanie Apfelbaum Manya Brachear Pashman: People of the Pod is celebrating Jewish American Heritage Month by devoting all our May episodes to what makes us Jewish and proud -- food, music, and our mission to repair the world. Last week you heard from AJC CEO Ted Deutch about why we should set aside a month to celebrate. This week nods to our obsession with food.  And for that, I'll turn it over to my guest co-host, Laura Shaw Frank, AJC's Director of Contemporary Jewish Life. Laura, the mic is yours. Laura Shaw Frank: Thanks, Manya. Happy Jewish American Heritage Month!  As we celebrate Jewish American culture and history this month, it feels like we would be quite remiss if we didn't spend some time talking about Jewish food. Food plays an enormous role in Jewish tradition and culture. Jews have foods linked to particular Jewish holidays and of course Shabbat, ethnic foods linked to particular places where Jews lived, and of course, lots of Jews, myself included, keep kosher, follow the laws of Kashrut, which deeply influences the way we cook and eat.  I think I'd be pretty safe in saying that Jewish food is really important in Jewish life. Not surprisingly, statistics bear this out. In the Pew Survey of Jewish Americans in 2020 over 70% of American Jews, young and old alike, reported cooking or eating traditional Jewish foods. Which is why I'm so excited to be joined by today's guest, Chanie Apfelbaum. Chanie is a food writer and photographer whose blog “Busy in Brooklyn” is chock full of delectable recipes and beautiful pictures of amazing Jewish foods. Her newest cookbook, Totally Kosher, hit bookstores in March 2023. Chanie, welcome to People of the Pod. Chanie Apfelbaum: Thanks so much for having me. Laura Shaw Frank: I'm thrilled to have you and really thrilled to talk to you about your new cookbook. So before we get into that, though, let's take a step backward. How did you get into kosher cooking?  Chanie Apfelbaum: Well, I was born Jewish. That's the first step, always. I always say– learning your way around the kitchen is just a rite of passage when you get married. And being a Jewish housewife, obviously, we have, you know, Shabbat dinner every week, and so many holidays, and Jews are always just celebrating around food. I actually never stepped foot in the kitchen before I got married, never really helped my mom, my older sister used to help with cooking. It just looked like a chore to me. I am a very creative soul, very artistic. And it just seemed like a whole lot of rules. And I just wasn't interested. And then I got married. And I would call my mother every Friday and like, how do I make gefilte fish and potato kugel, and chicken soup. And I started hosting a lot. And people started asking me for my recipes. And I realized that I kind of had a knack for presentation. Because I've always been artistic. And you know, like composition and things like that. And my food always was presented nicely and looked beautiful. So it kind of got me you know, a little bit interested, piqued my interest. And I realized that it could be a way for me to explore my creative side.  So I I started watching The Food Network a lot. And I subscribed to Bon Appetit Magazine, and started looking at cookbooks. And then when I had my third child, I didn't want to really work outside the house anymore. So I was like, What should I do with myself, I'm not the type of person that could just be a stay at home mom, I would lose my mind. So I was like, Okay, I'm gonna start a blog. And there really weren't any food blogs and no kosher food blogs.  This is back in 2011. There was Smitten Kitchen, there was Pioneer Woman, those are both pioneers in the blogging world, in general. And there definitely weren't any kosher blogs. And I just, you know, I started my blog. And like I said, I wasn't cooking, you know, the traditional Jewish, heimish Ashkenazi food that I grew up with. Talking a little about being a mom. I had my crochet projects on there. And it was just like my place to get creative and have an outlet. And then feedback really started pouring in, everything I was posting, people were so interested. It didn't exist in the kosher world.  And despite not being a big foodie, I just continued to just do my thing and taking terrible pictures in the yellow light of my kitchen island, on automatic, with my terrible camera. And over time, just my food started to evolve, my photography started to evolve.  And fast-forward a couple of years, I went to a kosher culinary school, which really helped me kind of opened my mind to new flavors, which I was I think stuck a little bit in the Ashkenazi palate of paprika and garlic powder, as I like to say, and just tried all these Indian food and Thai food and all these flavors that I literally never ever experienced. And it just blew my mind open in so many ways.  Being creative, a few of my friends kind of started blogs around the same time. And every time a holiday would come around, it was like who's going to come up with the coolest latke or the coolest humentasch, or the most creative donut. So it really pushed my competitive side and also my creative side. And I just started really thinking outside the box and doing a lot of these cool twists on tradition and fusion recipes and caught a lot of attention in mainstream media and everything went from there, I guess. Laura Shaw Frank: That's amazing. I want to pick up on one thing that you said. You said when you started blogging that so many people got in touch with you. And you were obviously bringing them content that they hadn't seen before. What do you think was missing from the conversations around kosher food before you entered the space? I mean, I'll just you know, tell you when I got married, everyone got the Spice and Spirit cookbook from Lubavitch. I still use it, by the way. It's a fantastic cookbook. It's a more traditional cookbook. And so tell us a little bit about what did you bring that was different to kosher cooking? Chanie Apfelbaum: You know what, there's one story that sticks out in my mind that really, because I've always been this person that picks up hobbies along the way, like every creative thing. I'm knitting, I'm  crocheting. I'm scrapbooking, kind of all these type of things. I pick up a hobby, I do it for a couple of months and then I kind of let it go. So I always asked myself, like, what was it about food blogging that really stuck for me, and I think that I realized the power of it.  One year, I made this recipe for the nine days when we don't eat meat, you know, between before Tisha B'Av, some people have accustomed not to eat any meat recipes, because it's a time of mourning, it's a serious time before the anniversary of the destruction of the Holy Temple. So wine and meat are more celebratory things that we eat. So those are restricted for nine days before Tisha B'av.  So I made this recipe for Chili Pie in Jars. And it was a vegetarian chili, a layer of cheddar cheese, and cornbread, and you bake it in a mason jar in the oven. So each person has basically their own pie. So I made this recipe and I put it in on my blog, and this is before Instagram, can't DM somebody a picture, it's before smartphones, you can't just take a picture on your smartphone. So somebody took out their digital camera, took a picture of their families sitting around the table, everyone's holding their own mason jar, and like, took the SD card out, put it in their laptop and sent me an email. This is early days of my blog. I get this picture. I see a whole family sitting around the table eating my recipe and I'm like, oh my god,  how powerful is this, that I have the opportunity to bring families around the table, it is so special.  And I think that that's something that really stuck with me through all my years of blogging and really at the core, for me, what keeps me going because I realize the power of food. Especially, as a proud Jew, to celebrate our traditions through food, because, thank God through my platform, I get messages from people–someone sent me a message from literally Zimbabwe making Challah for the first time. It's just so special to me.  So, obviously, as a mom of five, I'm always cooking dinner, and it can feel like a chore. I get cooking fatigue like everybody else. And cooking Shabbat dinner every week. I always say in the main world, they make this big deal about Thanksgiving, you know, you have to plan your menu from Sunday, and then your shopping list from Tuesday and all that but like we literally have Thanksgiving every Friday night. It's a three course or four course meal sometimes. So yeah, I get the cooking fatigue.  And for me, I want to show people how to bring the love back in the kitchen. You know, how food can be more than just a way of sustaining ourselves, it could be a way of celebrating our Jewishness, it could be a way of bringing our family around the table, it could be a way of getting pleasure out of life. Food can be so delicious, and it can open your eyes and experience global cuisine. That's so cool and amazing. So I had that aha moment for myself, and I want other people to have it too. Laura Shaw Frank: That's amazing. I love that. So what you're really saying is that food and culture are really intertwined with one another. And you gave this example of the nine days before the Jewish fast day of Tisha B'Av, which takes place in the summertime, when it's traditional among religious Jews to not eat meat and wine and talking about sort of adjusting recipes. Could you give us a couple of other examples of ways that you see sort of Jewish history, Jewish culture, Jewish tradition embedded in food? Chanie Apfelbaum: Look at the holidays, right, Rosh Hashanah, we have a lot of symbolic foods. Most people know of apple and honey, but there are actually a whole range of symbolic foods that we eat. The actual names and Hebrew of those foods, point to different things that we want for our year,like we eat a fish head because we want to be like a head and not a tail. For me that really helped me kind of zone in on what is my niche here, right? I am a kosher food blogger, but how do I define my skill or who I am because every blogger kind of has their thing. And for me a lot of it is centered around the holidays because first of all for me like I have so many beautiful memories growing up.  My mother is very much a traditional Ashkenazi cook, making kugel and gefilte fish and cholent and matza ball soup. She doesn't veer away from that. Those are the dishes that I grew up on and they're so nostalgic for me and there's a place for that. Our home was always open, we had so many guests. I actually grew up in Crown Heights. So I really zone in a lot on holiday foods, but putting my own spin on it, because I feel like people want something fresh and new and exciting. And I definitely think there's a place for the traditional foods. You want to mix it up and have a little bit something fresh and new and something old, that's great. We're lucky that we have that core of our heritage and our traditions throughout the year with so many Jewish holidays that allow us to get together, with family, with friends, and celebrate our Jewishness. Laura Shaw Frank: So, my husband and my three sons are all vegan.  Chanie Apfelbaum: Oh, wow. Laura Shaw Frank: My daughter and I are not – but my husband and my three sons are vegan. As I was thinking about interviewing you, I was thinking about how kosher cooking is always intertwined with the places that it's located in and the time in which it's occurring. Do you feel like your cooking has been influenced by the recent trends toward vegetarian and vegan and more plant based eating? Chanie Apfelbaum: I definitely, just as someone who grew up eating a lot of heavy Ashkenazi food. Being in the food world, seeing what's out there. Besides for the fact that it's trendy. I feel like after Shabbat, I want to break from meat and animal protein. I mean, we're eating fish, we're usually having three courses. We're having fish, we're having chicken soup or having some kind of meat or chicken. Sunday we're usually having leftovers because there's just so much food from Shabbat. So come Monday we do in my house–in my first cookbook, Millennial Kosher, which came out in 2018. I had a Meatless Meals chapter. And that was really new for any kosher cookbook. You don't find it, you find definitely very heavy meat chapters. But it was important to me because I instituted that in my house many years ago. And I have it in this book as well. And I got so much amazing feedback because there's a lot of people out there who don't eat meat. There's a lot of vegetarians. There's a lot of vegans. And they were so happy that I was bringing that to the kosher world, and of course wanted to bring it again. And also my kids love it. Like come Monday they know it's Meatless Monday in my house. God forbid I didn't have time to think of something and I bring chicken they're like, What, what's going on here? Ma, it's Meatless Monday. It's like a rule. So I include this in the book where I talk about the way I structure my week because it really helped me kind of take the guesswork out of what am I making for dinner. I have a loose framework, while still allowing me the possibility to be creative because I love you know, playing Chopped with my kids, with whatever's in my fridge or my pantry. I want the possibility to be creative but I still need a little bit of framework.  So Sunday's we'll have leftovers if there's no leftovers, we'll do a barbecue or sometimes a restaurant if we're out for the day. But Monday's Meatless, Tuesdays is beef. Wednesdays is chicken, Thursdays is dairy. Shabbos is Friday night, it's always a little bit different. And then, Saturday night is eggs. And it gives me the base protein, I know what I'm working off of and then from that I can kind of play around. And I think that really helps people that are like so overwhelmed with the idea of what am I making for dinner? You wake up on a Tuesday morning, you know, it's meat day, okay, I got to take out some kind of meat from the freezer. I'll figure out what I'm doing for later. Maybe I'll make tacos. Maybe I'll make spaghetti Bolognese maybe, you know, maybe I'll make burgers, but you took the meat out, you know. But going back to your question. So you know, Mondays is meatless in my house and we're a big bean family. My kids love beans. One of their favorite dinners are my refried bean tacos that are my first book. I have these amazing smashed falafel burgers in this book. Like I said, we love beans, I do curries I do, Falafel I do. Once in a while I'll try and play around with tofu. My kids don't love it too much. Tempe is something - I have tempe shawarma in the book which is really amazing.  Let's not forget to mention plant based beef which I think totally revolutionized the kosher experience because when can we ever make you know, meat and dairy together because that's one of the basic rules within the kosher kitchen. You can't mix meat and dairy together in the same dish. My kids love when I make smash burgers for dinner. And I always said like, I don't love vegan dairy products if you just don't get that cheese pull, but like with the vegan meat products, with the new plant based impossible beef, it's really close to the real thing. It really is.  Laura Shaw Frank: We love impossible burgers in our house and I want to try that tempe shawarma. Chanie Apfelbaum: Oh, it's really good. Laura Shaw Frank: What recipe would you say was kind of the biggest surprise for you? I mean, it seems to me like you often work from traditional Jewish recipes, but seems like you also are constantly innovating and making up your own recipes. So is there a recipe that just kind of surprised yourself and couldn't believe how it turned out? Chanie Apfelbaum: My favorite recipe in the book is my Pad Chai. And it's kind of a Middle Eastern spin on Pad Thai, where I use harissa and silan and lime and tamarind in the sauce. It almost feels like pad thai with just that little hint of Middle Eastern flavor. Pad thai is always finished with crushed peanuts, and I put crushed bamba over the top. And it's just so fun and playful. And I also love fun names. So I love just the name of it, but it's really a reflection of, first of all my favorite flavors, like I love middle eastern food, I love Thai food, marrying them together. And it's colorful and beautiful and so flavorful. Everything I love about food, and was really inspired by the pad thai made in culinary school. And it was one of the dishes that really, really transformed my palate completely. So it's kind of an ode to that. Laura Shaw Frank: You're getting me very excited to go home and make dinner for the next few nights.  Chanie Apfelbaum: You see right there. Laura Shaw Frank: So your latest cookbook, Totally Kosher, is being published by Random House. And that's a really interesting thing for a kosher kind of a niche cookbook to be published by a very mainstream publisher. So I was wondering if you could tell us a little bit about how it came about that you got, first of all, that you got Random House to publish your cookbook, which is amazing. Second of all, why you left the more Jewish the more orthodox publishing world. Chanie Apfelbaum: I'm with Clarkson Potter, one of the imprints of Penguin Random House, that's an imprint. They haven't written a kosher book in many, many, many years. Thank God, I've been in this industry for 12 years. And I already wrote a very successful book. So my name is really out there. People know me as being the kosher cook. So they did approach me to write the book, which was really an honor. I had a very good experience the first time around working with Artscroll. Artscroll is like the main Jewish distributor of and publisher of Jewish books. My book was beautiful, and their distribution is really unmatched, but it's really only in the Jewish world. they'll get your book and every Judaica shop in the world, but not in Barnes and Nobles, and not in you know, in mainstream, indie booksellers.  I really wanted to reach a larger demographic of Jews. As a blogger, people have come to know me and my family. I wanted to put more lifestyle photos in and most Jewish publishers don't actually publish photos of women in their books, which is something that I definitely want to see change. And I put beautiful pictures of my family, me and my daughters lighting Shabbos candles which is something that like, the moment of my week that I look forward to and a special time for me that I really feel like I connect with my Jewishness. And you know, my book is dedicated and memory of my Bubbie and to my mother and to my daughters and for me, it's really about the Jewish family and Jewish pride–not just about food, but really about family and I wanted to be able to portray that through the photos in the book. So that was another of my reasons for moving mainstream. Laura Shaw Frank: I think it's just amazing. And I just think it's so wonderful that you are illustrating your cookbook, with pictures that are not just about Jewish pride, but also about the special pride of Jewish women and the special…you know, of course, not only women cook, you know, men cook too, I have to say, my husband cooks dinner a lot more than than I do. And kids cook and lots of different people find a lot of wonderful fulfillment in the kitchen. But, of course, we do have this very long tradition of women cooking for their families, even as we change it up today. And I just think it's beautiful that you actually intentionally use pictures of women, of your family, in your cookbook.  Chanie Apfelbaum: And my sons are there too. Laura Shaw Frank: Excellent. Let's make it a family experience.  Chanie Apfelbaum: Exactly, exactly. Laura Shaw Frank: Speaking about family experience, you've written about why it's so important to you to encourage family meals with everyone sitting around the table together, whether it's on Shabbat or holidays or even just a weekday dinner. Could you share with us why that's so important to you? Chanie Apfelbaum: Well, I grew up in a very open home. My mom always had guests for shabbat or holidays. I grew up on the block of 770 Eastern Parkway, Chabad Lubavitch headquarters, and our house was just always open to guests. It's something of value that was instilled in me from early on.  And I don't know if you know this, but my brother Ari Halbersham was actually killed in a terrorist attack on the Brooklyn Bridge in 1994. That's something that I feel like, I don't think people realize, when you lose a family member in that way, it's not like, OK, you just lost your brother. But it affects the whole family, really for generations. And I think that one of the things that I lost was having those experiences around the table. And especially so many memories with my brother at the table as well.  So for me, I find so much healing–first of all healing, but also just, I see the greatness and the power to bring families around the table. To create family memories. So many that I draw great comfort from, I want other people to be able to experience that. It's important for me to do that, also as a way to remember him and celebrate what he lived for and what he died for. Laura Shaw Frank: Ok, that's incredible. And it's an incredible message to all of us to be in the moment and treasure those moments around the table.  So the last thing I want to ask you is, so you have this cookbook that's being published by a mainstream publisher. And we know that not a lot of Jews keep kosher. The percentages are not that high. Do you think your cookbook appeals beyond just a kosher audience?  Chanie Apfelbaum: Well, I'll tell you that I have a lot of–forget about non- kosher keeping. I have a lot of non-Jewish followers on Instagram that buy my book, because they just like my style of cooking. I know it's called Totally Kosher. And obviously, it's a celebration of kosher and celebration of our Jewish heritage, and our customs and traditions, but at the same time, it's just good food, it's just good food, despite it being kosher, and really, I really want to break that stigma that there is about kosher food - that kosher food is brown, and it is brown. You know, like I can't take it away. Matzah ball soup is beige, and gefilte fish is beige, and potato kugel's beige, and brisket's brown. And you know, there's a reason for the stereotype.  Laura Shaw Frank: Cholent's brown too. Chanie Apfelbaum: It is. And if you look through my book, one thing that will pop out at you is how colorful the food is, and how beautiful the food is. And like I said earlier, I came to food by means of artistry. They say people eat with their eyes first. And it has changed and I think in the mainstream world, they haven't quite realized how kosher has evolved. I mean, there's so many different restaurants, kosher restaurants now, that celebrate different global cuisines. There's a Peruvian Japanese restaurant in the city, there's a Georgian restaurant in Queens. It's not just your Bubbie's stuffed cabbage anymore. And I want, like I said, the stigma to change and make waves in the mainstream world to see kosher a little bit differently. Laura Shaw Frank: Well, I'm for one very excited to start making some recipes from Totally Kosher. And I just want to thank you, Chanie, so much for coming to join us on People of the Pod. I think that you are bringing such a fresh take. And such a warmth, such a deep sense of Jewish culture and peoplehood, and family, and love to your work. And it's really more than just about kosher cooking. It's really about something much bigger. And I just want to thank you for that. So thanks so much for joining us today and I know we're gonna have a lot of listeners going to buy your cookbook.  Chanie Apfelbaum: Thank you for having me.  

We are always looking for new inspiration in the kitchen, and always facing the challenges of everyday life with kids, families and work demands. In this episode, we talk about what we've been cooking in our kitchens in the hopes that it'll inspire you. Recipes mentioned in this episode: Raisin pecan bread (Evolutions in Bread) Chewy earl grey sugar cookies (NYT) Apple & toasted oat muffins (Small Victories) Big cluster granola (The Smitten Kitchen cookbook) Eleven Madison Park granola (NYT) White bean tomato (Dinner in One) Miso-marinated salmon (Dinner in One) Pork chop skillet (Dinner in One) Orzo minestrone soup (Dinner in One) Italian roast potatoes (NYT) Sesame, cucumber and avocado salad (NYT) Rao's meatballs (NYT) Jennie's chicken pelau (Small Victories) Caribbean kidney bean pelau (Simply Julia) Potato chip ricotta fish cakes (Simply Julia) Sour cream pancakes (Small Victories) Chicken and black-eyed pea chili (Now & Again) Chili non carne (Linda McCartney's family kitchen) Caramelized shallot pasta (NYT) Steak fajitas (NYT) Hummus tehina (Zahav) Marinated goat cheese (Nothing Fancy) That Cheese Plate will change your life Resources mentioned in this episode: Melissa Clark interview on NPR Caro Chambers Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsor: Dropcloth Samplers Cook along with us! Next cookbook episode (releasing 5/17/2023): Korean American, by Eric Kim

Happy 40th episode! On this portentous fortnight Michelle and Katherine proselytize for media literacy, discuss delicious food and glittering poop, as well as more Kurt Vonnegut and much more! *Plus* they have a special guest! Smitten Kitchen's recipe for “cheddar, beer, and mustard pull-apart bread” https://smittenkitchen.com/2012/02/cheddar-beer-and-mustard-pull-apart-bread/ Poopsie Music Video MyPoops https://www.youtube.com/watch?v=YlAck9bsMqc Wired, “Jonathan Coulton Explains How Glee Ripped Off His Cover Song – And Why He's Not Alone” by Laura Hudson https://www.wired.com/underwire/2013/01/jonathan-coulton-glee-song/ Pyrophone Video via rattelientje https://www.youtube.com/watch?v=5DaSVOhx2lc The Daily Mail, “Inside the wild rumors Liam Hemsworth is suing his ex Miley Cyrus for defamation: ‘Leaked documents' show the actor making a complaint about her song Flowers – here's why the story is bogus” by Savanna Young https://www.dailymail.co.uk/tvshowbiz/article-11814065/Wild-rumours-Liam-Hemsworth-suing-ex-wife-Miley-Cyrus-defamation.html The Journal of Modern Literature (vol 46, no 1, Fall 2022) “American Fascism and the Historical Underpinnings of Kurt Vonnegut's Mother Night” by Susan Farrell https://muse.jhu.edu/article/875036 “Theory of the Gimmick: Aesthetic Judgement and Capitalist Form” by Sianne Ngai https://www.hup.harvard.edu/catalog.php?isbn=9780674984547

Being a personal chef is, well…personal…and in this episode, we're taking you on a behind-the-scenes look at our unique experiences cooking in our clients' kitchens. We'll share how we got to know our clients' preferences, meal planning, shopping, and some of the unexpected realities of the job. Being a personal chef has its ups and downs, and we get real about what the profession is really like, and how it's different from our other experiences working in the culinary world. “Do you cook like that at home?” is a common question we're asked. It's easy to imagine that a personal chef cooks beautiful meals for herself every day at home, and while the reality is far different, we are going to share tips we picked up that we still use in our home kitchens.P. S. If you're curious about our chef beginnings, be sure to listen to Episode 11, “How We Started.” (You may be surprised to learn that neither of us went to culinary school!)***Links to recipes from this week's show:Smitten Kitchen's Chickpeas & Spinach Anne Burrell's Braised Chicken with Almonds Carrot Ginger Dressing from Caroline PhelpsGreen Thai Curry from Hot Thai KitchenLemon Pesto Spaghetti Squash from Love & Lemons Ali Slagle's Turkey-Zucchini Burgers from the NY Times Homestyle Indonesian Cooking Cookbook Vicente Foods and Santa Monica SeafoodWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Yay, it's Smitten Kitchen day, and we're really, really excited to welcome back our friend Deb Perelman. Deb is the writer, photographer, recipe developer, and driving force behind one of the internet's most popular home cooking destinations. We talk about what she's been cooking and how she's been living her best life with two kids in New York's East Village, and we discuss her wonderful new book, Smitten Kitchen Keepers. What makes a “keeper” recipe, you might ask. We get into that and a lot more on this really fun episode.Also on the show, Aliza and Matt talk about spice blends, and how they finally deserve much more respect.More from The Smitten Kitchen:Deb Perelman's Work Diary [The New York Times] Apple Cider Doughnuts [SK official]Black Bean Pumpkin Soup [SK official]You're Gonna Need a Bigger Spice Rack [TASTE]FOLLOW, FOLLOW, FOLLOW:instagram.com/smittenkitcheninstagram.com/mattrodbardinstagram.com/taste

Dinner Sisters Producer and Co-Host Betsy Wallace is an editorial director for podcasting at WebMD. Her career pivot into podcasting started in 2018 with the first episode of the Dinner Sisters, a cooking podcast she produces and co-hosts with her sister, Kate. Through the Dinner Sisters, Betsy has cooked and reviewed more than 500 recipes from popular food blogs, interviewed dozens of New York Time bestselling cookbook authors and competed on Season 15 of The Food Network's Great Food Truck Race. Together, Betsy and her sister, Kate Schulz, prepare three recipes each week, compare experiences and informal reviews, and run the Dinner Sisters Facebook Group.When they're not cooking or recording, they can be found hunting through the millions of online recipes and food blogs to discover timeless classics (Smitten Kitchen's Oven Braised Beef with Tomatoes and Garlic, anyone?) and hidden gems just waiting to be cooked up. Kate lives and works in Atlanta, Georgia. She loves collecting regional jams and jellies, recipes that claim to be THE BEST or WORLD CHANGING and baking overly complicated German holiday cookies.Betsy lives and work in Atlanta, Georgia and cooks dinner for five. She has three kids with lots of opinions. She's a fan of one-bowl baking recipes and is significantly better at making dinner since starting this podcast.For takeaways from today's episode about purpose, structure, values, building a successful Facebook community, and podfading, visit www.podcastallies.com/blog.The episode discussed on today's Sound Judgment:Dinner Sisters Episode 210: Spinach Lasagna Dinner PartyA note about Sound Judgment: We believe that no podcast host does good work alone. All hosts rely on their producers, the hidden hands that enable a host to shine. We strive to give credit to every podcast producer whenever it's possible to do so. Betsy and Kate produce and host Dinner Sisters on their own. Kate plans episodes and meals; Betsy handles the post-production. Connect Subscribe to Sound Judgment, the Newsletter, about creative choices in audio storytelling. Elaine welcomes genuine connections on LinkedIn.Work with us. Visit Podcast Allies to learn about our show development services, podcast development services, host and editor training and coaching for public radio stations and mission driven-organizations, including NGOs and higher ed.  Speaking: To hire Elaine to speak at your event, email allies@podcastallies.com.Help us find and celebrate today's best hosts!Share your Sound Judgment dream guest with us. Who's your favorite podcast host? Drop us an email at allies@podcastallies.com. Because of you, that host may appear on Sound Judgment.Say Thank YouLeave us a rating and review on Apple Podcasts.On the show page on your phone, scroll to the bottom of the episodes. Click on the stars to rate; click on “Write a Review” to tell us what you think! Credits Sound Judgment is a production of Podcast Allies, LLC. Host: Elaine Appleton GrantProject Manager: Tina BassirSound Design and Audio Editing: Andrew ParellaIllustrator: Sarah Edgell

In this episode of 92NY Talks, join Deb Perelman, bestselling author of The Smitten Kitchen Cookbook and Smitten Kitchen Every Day, in conversation with Sonia Chopra, executive editor at Bon Appétit and Epicurious. In her latest cookbook, Smitten Kitchen Keepers, Perelman shares 100 new recipes, plus a few old favorites, that aim to make shopping easier, preparation more practical and enjoyable, and food more reliably delicious for the home cook. From a brilliantly fuss-free lemon poppy seed cake, a favorite roasted winter squash, an epic quiche, a slow-roasted chicken on a bed of unapologetically schmaltzy croutons, the only apple crisp she will personally ever make to perfect spaghetti and meatballs...the fail-safe, satisfying recipes you'll rely on for years to come, from Perelman's forever files to yours. The conversation was recorded on January 10th, 2023 in front of a live audience at The 92nd Street Y, New York.

This week on Game of Groans, Emily and Kate talk about Episode 6 of Season 5, Unbowed, Unbent, Unbroken.They discuss A ROOM FULL OF FACES, quoting yourself in your own paper, Myranda's cleavage dress, The Witch movie, rulers have a short shelf life, and that Little Finger is an awful little rat man. Additionally, Emily questions where Varys is, Kate complains about fight scene cinematography, and they are both excited to see Lady Olenna.Kate's Smitten Kitchen recommendation: https://smittenkitchen.com/New episodes biweekly, the next episode is coming February 7th. Music is by Simon Daum.Support us on Patreon!  Become one of our Patrons at www.patreon.com/gameofgroanspodEmily's Instagram - @koballabateman Kate's Instagram - @ophelia5wims Instagram - @gameofgroanspod Facebook - facebook.com/gameofgroanspod Twitter - @gameofgroanspod Website - www.gameofgroanspod.com Email - gameofgroanspod@gmail.com Support the show

Ashlee and Daniel discuss the non-fussy and super popular January LOVEland Cookbook Group title: Smitten Kitchen Keepers: New Classics for Your Forever Files by Deb Perelman. More Food Blogs: Deb Perelman's Smitten Kitchen Joy The Baker i am a food blog Dessert for Two Food 52 Other Books and Authors Mentioned: The Long Way to a Small, Angry Planet by Becky Chambers David Herbert Donald Wheel of Time Series

From the bestselling cookbook author and one of the internet's most successful food bloggers, Smitten Kitchen Keepers: New Classics for Your Forever Files is a collection of essential recipes for meals you'll want to prepare again and again. In conversation with Eun Yang, the Emmy Award-winning anchor of News4 Today, the #1 rated morning news show in Washington. This program was held on December 2, 2022. 

Julie Dannenbaum Memorial Culinary Arts Lecture In conversation with Dena Heilik, head of Philbrick Hall, the Fiction and Movie department at Parkway Central. She also cohosts a monthly library Cookbook Club that has been running continuously for six years. Receiving praise from outlets like The New York Times and NPR, and counting Martha Stewart and Rachael Ray among her many fans, self-taught home chef Deb Perelman is the creator of smittenkitchen.com, a candid, can-do, go-to blog for those who want to make and eat good food without using complicated methods or expensive ingredients. Adapted from the website, her bestselling The Smitten Kitchen Cookbook won the IACP Julia Child Award and was a Cooking Light Top 100 Cookbook of the Last 25 Years recipient. Perelman followed up this success with Smitten Kitchen Every Day, a 100-recipe guide for delicious and easy-to-make food. In her long-awaited, follow-up cookbook to these two bestsellers, Perelman serves up recipes for cakes, quiches, pastas, and dozens of other dishes intended to become a part of the readers' every day cooking. (recorded 12/6/2022)

It's almost time for the holidays! Deb Perelman, creator of Smitten Kitchen and author of the new cookbook Smitten Kitchen Keepers: New Classics For Your Forever Files, joins us to discuss some of her favorite holiday recipes, plus new meals from her cookbook. And she'll take listener calls!

Our guest this week is Deb Perelman, author of three cookbooks, including most recently, SMITTEN KITCHEN KEEPERS. She's not just a great cook, she's like a kitchen fairy godmother. Deb taught Annmarie how to roast a chicken, how to roll dumplings, and how not to fear mushrooms. Because of her Smitten Kitchen website, Deb and Annmarie have cooked hundreds of meals together, but until today, they'd never met. In this episode, Deb and Annmarie discuss grandma cooking, how lasagna might save your marriage, and how shared recipes can foster love, understanding, and joy.